US-INACTIVATION of foodborne bacteria: Screening in distilled water and combination with citrus extract in skim milk
详细信息 查看全文
- 作者：Antonio Bevilacqua ; antonio.bevilacqua@unifg.it" class="auth_mail" title="E-mail the corresponding author ; Barbara Speranza ; Maria Clara Iorio ; Martina Loi ; Milena Sinigaglia ; Maria Rosaria Corbo
- 关键词：US ; Skim milk ; Multifactorial ANOVA ; Saddle point ; Citrus extract
- 刊名：LWT - Food Science and Technology
- 出版年：2016
- 出版时间：July 2016
- 年：2016
- 卷：70
- 期：Complete
- 页码：135-141
- 全文大小：675 K
文摘
- •
US were used against foodborne bacteria.
- •
US power and duration played a significant role in the antibacterial effect.
- •
Staphylococcus spp., Pseudomonas putida and Salmonella sp. were the most resistant targets.
- •
Staphylococcus can be controlled in skim milk by combining US and citrus extract.