| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6393061 | Food Control | 2013 | 6 Pages |
Abstract
⺠This research works with “hurdle” technology application to control Cronobacter sakazakii. ⺠Cocoa powder significantly increases levels of C. sakazakii inactivation by PEF. ⺠Pre- or post-treatment cocoa addition significantly affects the inactivation levels. ⺠Maximum inactivation levels were observed with 5% cocoa addition. ⺠The maximum inactivation level occurred when CCX was added 4 h after 15 kV/cm - 3000 μs.
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Authors
M.C. Pina-Pérez, A. MartÃnez-López, D. Rodrigo,