Quality preservation and safety ensurement of a vegetable smoothie by high-pressure processing
This research aims to evaluate the effect of a previously optimized high‐pressure processing (HPP) treatment on the vegetable smoothie stability during 28 days at 5 °C and on the inactivation of a contamination with Listeria monocytogenes and Escherichia coli O157:H7 surrogates during 12 days at 15...
| Main Authors: | , , , , |
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
| Published: |
Institute of Food Science & Technology
2020
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/7032 https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/jfpp.14326 https://doi.org/10.1111/jfpp.14326 |
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