dc.creator | Campos, FP | |
dc.creator | Cristianini, M | |
dc.date | 2007 | |
dc.date | JUN | |
dc.date | 2014-11-19T00:05:04Z | |
dc.date | 2015-11-26T16:59:50Z | |
dc.date | 2014-11-19T00:05:04Z | |
dc.date | 2015-11-26T16:59:50Z | |
dc.date.accessioned | 2018-03-28T23:47:35Z | |
dc.date.available | 2018-03-28T23:47:35Z | |
dc.identifier | Innovative Food Science & Emerging Technologies. Elsevier Sci Ltd, v. 8, n. 2, n. 226, n. 229, 2007. | |
dc.identifier | 1466-8564 | |
dc.identifier | WOS:000246424400011 | |
dc.identifier | 10.1016/j.ifset.2006.12.002 | |
dc.identifier | http://www.repositorio.unicamp.br/jspui/handle/REPOSIP/59953 | |
dc.identifier | http://www.repositorio.unicamp.br/handle/REPOSIP/59953 | |
dc.identifier | http://repositorio.unicamp.br/jspui/handle/REPOSIP/59953 | |
dc.identifier.uri | http://repositorioslatinoamericanos.uchile.cl/handle/2250/1278314 | |
dc.description | Yeasts and lactic acid bacteria are the usual contaminants in orange juice and responsible for decreasing the shelf life of the product. Ultra high-pressure homogenisation has been shown to be an alternative to the traditional thermal pasteurisation of pumpable foods. The product was pumped through a homogeniser valve at 100 MPa, 150 MPa, 200 MPa, 250 MPa and 300 MPa using two synchronized overlapped intensifiers at a flow rate of approximately 270 mL/min. The inlet temperature was kept at 10 degrees C, pH at 4.1 and soluble solids at 10.0 degrees Bx. After processing, the product was immediately cooled to 4 degrees C and the microbiological count was determined. The study showed that Lactobacillus plantarum and Saccharomyces cerevisiae are sensible to ultra high-pressure homogenisation treatment. The results indicated that pressures higher than 250 MPa were able to completely destroy initial loads of 1.2 x 107 UFC/mL of L. plantarum and 2.9 x 105 UFC/mL of S. cerevisiae in orange juice, making this technology a promising way to nonthermally process orange juices. (C) 2007 Elsevier Ltd. All rights reserved. | |
dc.description | 8 | |
dc.description | 2 | |
dc.description | 226 | |
dc.description | 229 | |
dc.language | en | |
dc.publisher | Elsevier Sci Ltd | |
dc.publisher | Oxford | |
dc.publisher | Inglaterra | |
dc.relation | Innovative Food Science & Emerging Technologies | |
dc.relation | Innov. Food Sci. Emerg. Technol. | |
dc.rights | fechado | |
dc.rights | http://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy | |
dc.source | Web of Science | |
dc.subject | high pressure | |
dc.subject | homogenisation | |
dc.subject | orange juice | |
dc.subject | microbial inactivation | |
dc.subject | Saccharomyces | |
dc.subject | Lactobacillus | |
dc.subject | High Hydrostatic-pressure | |
dc.title | Inactivation of Saccharomyces cerevisiae and Lactobacillus plantarum in orange juice using ultra high-pressure homogenisation | |
dc.type | Artículos de revistas | |