Effect of high hydrostatic pressure on background microflora and furan formation in fruit purée based baby foods.

Kultur, Gulcin; Misra, N N; Barba, Francisco J; Koubaa, Mohamed; Gökmen, Vural; Alpas, Hami

Kultur, Gulcin; Misra, N N; Barba, Francisco J; Koubaa, Mohamed; Gökmen, Vural; Alpas, Hami.

Afiliação

Kultur G; 1Republic of Turkey Ministry of Food, Agriculture and Livestock, Eskisehir Road 9th Km Lodumlu, Ankara, Turkey.
Misra NN; Nutrition and Technology Solutions, Research & Development, General Mills India Pvt Ltd, Mumbai, 400079 India.
Barba FJ; 3Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Nutrition and Food Science Area, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València Spain.
Koubaa M; 4Université de Technologie de Compiègne, Laboratoire Transformations Intégrées de la Matière Renouvelable (UTC/ESCOM, EA 4297 TIMR), Centre de Recherche de Royallieu, Sorbonne Universités, CS 60319, 60203 Compiègne Cedex, France.
Gökmen V; 5Food Quality and Safety Research Group, Department of Food Engineering, Hacettepe University, Ankara, 06800 Turkey.
Alpas H; 6Department of Food Engineering, Middle East Technical University, Ankara, 06800 Turkey.

J Food Sci Technol ; 55(3): 985-991, 2018 Mar.

Article em En | MEDLINE | ID: mdl-29487440

Palavras-chave

Baby food; Fruit purée; Furan; High pressure; Infant; Mesophile; Yeast

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Texto completo: 1 Bases de dados: MEDLINE Idioma: En Revista: J Food Sci Technol Ano de publicação: 2018 Tipo de documento: Article País de afiliação: Turquia