Effect of Process Temperature on Virus Inactivation during High Hydrostatic Pressure Processing of Contaminated Fruit Puree and Juice.

Pan, Hao; Buenconsejo, Matthew; Reineke, Karl F; Shieh, Y Carol

Pan, Hao; Buenconsejo, Matthew; Reineke, Karl F; Shieh, Y Carol.

Afiliação

Pan H; Department of Food Science and Nutrition, Illinois Institute of Technology, 6502 S. Archer Road, Bedford Park, Illinois 60501, USA.
Buenconsejo M; Department of Food Science and Nutrition, Illinois Institute of Technology, 6502 S. Archer Road, Bedford Park, Illinois 60501, USA.
Reineke KF; U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Division of Food Processing Science and Technology, 6502 S. Archer Road, Bedford Park, Illinois 60501, USA.
Shieh YC; U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Division of Food Processing Science and Technology, 6502 S. Archer Road, Bedford Park, Illinois 60501, USA.

J Food Prot ; 79(9): 1517-1526, 2016 09.

Article em En | MEDLINE | ID: mdl-28221934

Assuntos

Pressão Hidrostática; Inativação de Vírus; Animais; Microbiologia de Alimentos; Frutas; Camundongos; Norovirus; Temperatura

Palavras-chave

High hydrostatic pressure process; Juice; Process control; Puree; Virus inactivation

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Inativação de Vírus / Pressão Hidrostática Limite: Animals Idioma: En Revista: J Food Prot Ano de publicação: 2016 Tipo de documento: Article País de afiliação: Estados Unidos

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