| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4559984 | Food Control | 2010 | 5 Pages |
Abstract
The effect of High Pressure Homogenization (HPH) on Fusarium oxysporum, Emericella nidulans and Penicillium italicum was studied. Moulds were inoculated in Tween 80, tomato juice and diluted tomato juice (ratio juice/water: 1:3) and homogenized with different pressure levels for 1, 2 or 3 times (between 30 and 150 MPa): the number of conidia decreased with the progressive increase of the pressure applied. This effect was more evident when a multi-step process was applied; furthermore the decrease of the fluid viscosity in tomato juice reduced the effectiveness of homogenization. Finally, a discolouration of inoculated P. italicum was observed probably due to the stress caused by high pressure levels.
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Food Science
Authors
Maria Rosaria Corbo, Antonio Bevilacqua, Daniela Campaniello, Claudio Ciccarone, Milena Sinigaglia,