Non-thermal approach to Listeria monocytogenes inactivation in milk: the combined effect of high pressure, pediocin PA-1 and bacteriophage P100

Non-thermal food processing and replacement of chemical additives by natural antimicrobials are promising trends in the food industry. The objective of the present work was to evaluate the effect of a process which combines mild high hydrostatic pressure – HHP (200 and 300 MPa, 5 min, 10 °C), phage...

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Detalhes bibliográficos
Autor principal: Komora, Norton (author)
Outros Autores: Maciel, Cláudia (author), Pinto, Carlos A. (author), Ferreira, Vânia (author), Brandão, Teresa R. S. (author), Saraiva, Jorge M. A. (author), Castro, Sónia Marilia (author), Teixeira, Paula (author)
Formato: article
Idioma:eng
Publicado em: 2019
Assuntos:
L. monocytogenes
High hydrostatic pressure
Bacteriophage Listex™ P100
Pediocin PA-1
Texto completo:http://hdl.handle.net/10400.14/28348
País:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/28348

Texto Completo

http://hdl.handle.net/10400.14/28348

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