Development of a predictive model of the microbial inactivation of L. monocytogenes during low thermal treatment of fruit juices in combination with carvacrol as aroma compound.

Tchuenchieu, Alex; Sado Kamdem, Sylvain; Bevivino, Annamaria; Etoa, Francois-Xavier; Essia Ngang, Jean-Justin

Tchuenchieu, Alex; Sado Kamdem, Sylvain; Bevivino, Annamaria; Etoa, Francois-Xavier; Essia Ngang, Jean-Justin.

Afiliação

Tchuenchieu A; Centre for Food and Nutrition Research, IMPM, PO Box 6163, Yaoundé, Cameroon.
Sado Kamdem S; Department of Microbiology, University of Yaoundé I, PO Box 812, Yaoundé, Cameroon.
Bevivino A; Biotechnologies and Agroindustry Division, Department for Sustainability, ENEA, Italy.
Etoa FX; Food Evolution Research Laboratory, University of Johannesburg, South Africa.
Essia Ngang JJ; Department of Microbiology, University of Yaoundé I, PO Box 812, Yaoundé, Cameroon.

Curr Res Food Sci ; 5: 374-381, 2022.

Article em En | MEDLINE | ID: mdl-35198997

Palavras-chave

Aroma compounds; Fruit juices; Inactivation; Listeria monocytogenes; Mild heat; Predictive model

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies / Risk_factors_studies Idioma: En Revista: Curr Res Food Sci Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Camarões

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