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.
Keywords
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Margaret F. Patterson, Alan M. McKay, Malachy Connolly, Mark Linton,