Effect of high-pressure processing on bacterial inactivation in açaí juices with varying pH and soluble solids content
Fabiola S. Gouvea, Olga I. Padilla‐Zakour, Randy W. Worobo, Bruno M. Xavier, Eduardo Henrique Miranda Walter, Amauri Rosenthal
Topics & Concepts
BrixFood scienceListeria monocytogenesLog reductionSalmonellaChemistryPascalizationFood microbiologyPopulationInoculationMicrobiologyHigh pressureBiologyBacteriaHorticultureSugarMedicineEngineeringGeneticsEngineering physicsEnvironmental healthMicrobial Inactivation MethodsListeria monocytogenes in Food SafetyMicroencapsulation and Drying Processes