Effect of moderate thermal treatments on the inactivation of a strain of Listeria monocytogenes and physicochemical properties of soursop pulp

Soursop (Annona muricata L.) is a commercially important tropical fruit, whether fresh or processed as a pasteurized or frozen pulp used to prepare juice, drinks, nectar, ice cream, popsicles, and desserts. Besides preserving quality, another preoccupation in the processing of fruit pulps is product...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 26(2020), 6 vom: 19. Sept., Seite 535-548
1. Verfasser:	Velasco-Hernández, Almadalia (VerfasserIn)
Weitere Verfasser:	Saucedo-Veloz, Crescenciano, Ramírez-Guzmán, Martha Elva, Chávez-Franco, Sergio Humberto, Valle-Guadarrama, Salvador, Saucedo-Reyes, Daniela
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2020
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Listeria monocytogenes Soursop pulp inactivation kinetics thermal treatment Phenols Sugars Ascorbic Acid PQ6CK8PD0R