Influence of frequency and temperature on the inactivation of Salmonella enterica serovar enteritidis in Ohmic heating of pomelo juice
Doan Nhu Khue, Ho Thi Tiep, Quoc Dat Lại, Le Thi Kim Phung, Le Nhat Tam
Topics & Concepts
Joule heatingPasteurizationSalmonella enteritidisFood scienceSalmonella entericaChemistryOhmic contactElectric fieldMicrobiologySalmonellaMaterials scienceBacteriaBiochemistryComposite materialBiologyEscherichia coliPhysicsElectrodeGeneticsGenePhysical chemistryQuantum mechanicsMicrobial Inactivation MethodsListeria monocytogenes in Food SafetyMagnetic and Electromagnetic Effects