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Non-thermal technologies: pulsed electric field, high hydrostatic pressure and high pressure homogenization. Application on virus inactivation
(Nova Science Publishers, 2012)
Bacteriophage attacks to starters in the dairy industry causes enormous economic losses. Phage inactivation have always been a matter of study; however, even combining different control strategies complete removal of ...
Inactivation of Saccharomyces cerevisiae and Lactobacillus plantarum in orange juice using ultra high-pressure homogenisation
(Elsevier Sci LtdOxfordInglaterra, 2007)
Effect of High Hydrostatic Pressure on Aeromonas hydrophila AH 191 Growth in Milk
(Wiley-blackwellHobokenEUA, 2012)
Virus inactivation by anilinonaphthalene sulfonate compounds and comparison with other ligands
(Academic Press IncSan DiegoEUA, 2000)
Effect of pressure, depressurization rate and pressure cycling on the inactivation of Escherichia coli by supercritical carbon dioxide
(Elsevier Sci LtdOxfordInglaterra, 2013)
Effects of High Pressure Homogenization on Beer Quality Attributes
(Inst BrewingLondonInglaterra, 2011)
Inactivation of Aspergillus niger in Mango Nectar by High-Pressure Homogenization Combined with Heat Shock
(Wiley-blackwell Publishing, IncMaldenEUA, 2009)
High-pressure homogenization: a non-thermal process applied for inactivation of spoilage microorganisms in beer
(Inst BrewingLondonInglaterra, 2013)