| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6289089 | Food Microbiology | 2012 | 8 Pages |
Abstract
⺠â¥500 MPa for 1 min at 20 °C significantly reduced the microbial load in carrot juice. ⺠Little subsequent microbial growth in the juice during 22 days storage at 4 °C. ⺠Leuconostoc lactis found in some of pressure treated juices during storage at 8 °C. ⺠Inoculation studies found normal antilisterial effect of carrot juice enhanced by high pressure. ⺠Carrot juice enhanced the lethal effect of pressure on Escherichia coli, compared to lab broth.
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Authors
Margaret F. Patterson, Alan M. McKay, Malachy Connolly, Mark Linton,