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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Détails bibliographiques
| Publié dans: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 26(2020), 6 vom: 19. Sept., Seite 535-548
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| Auteur principal: |
Velasco-Hernández, Almadalia
(Auteur) |
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| Autres auteurs: |
Saucedo-Veloz, Crescenciano,
Ramírez-Guzmán, Martha Elva,
Chávez-Franco, Sergio Humberto,
Valle-Guadarrama, Salvador,
Saucedo-Reyes, Daniela |
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| Format: | Article en ligne
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| Langue: | English |
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| Publié: |
2020
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| Accès à la collection: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
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| Sujets: | Journal Article
Listeria monocytogenes
Soursop pulp
inactivation kinetics
thermal treatment
Phenols
Sugars
Ascorbic Acid
PQ6CK8PD0R |
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