High pressure processing of heat and pressure resistant fungi as affected by pH, water activity, sulfites, and dimethyl dicarbonate in a diluted apple juice concentrate
Elizabeth C. Buerman, Randy W. Worobo, Olga I. Padilla‐Zakour
Topics & Concepts
ChemistryFood spoilageFood sciencePascalizationWater activityShelf lifeLog reductionHigh pressureWater contentBacteriaBiologyGeotechnical engineeringGeneticsEngineering physicsEngineeringMicrobial Inactivation MethodsListeria monocytogenes in Food SafetyMicroencapsulation and Drying Processes