Study of pulsed light inactivation and growth dynamics during storage of Escherichia coli ATCC 35218, Listeria innocua ATCC 33090, Salmonella Enteritidis MA44 and Saccharomyces cerevisiae KE162 and native flora in apple, orange and strawberry juices

The response of some inoculated strains and native flora to PL treatment (Xenon lamp, 3 pulses s-1, 10 cm distance from the lamp, 71.6 J cm-2) in apple, orange and strawberry fresh juices with different absorbance, turbidity and particle size was investigated. Microbial growth dynamics during 12-day...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Ferrario, M., Alzamora, S.M., Guerrero, S.
Formato:	JOUR
Materias:	Food safety Fruit juices Physical preservation methods Pulsed light Shelf life Citrus fruits Cold storage Diseases Electric lamps Escherichia coli Food storage Fruits Listeria Particle size Salmonella Turbidity Yeast Beneficial effects Listeria innocua Microbial growth dynamics Preservation methods Salmonella enteritidis Strawberry juice
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_09505423_v50_n11_p2498_Ferrario
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

Ejemplares similares

Study of pulsed light inactivation and growth dynamics during storage of Escherichia coli ATCC 35218, Listeria innocua ATCC 33090, Salmonella Enteritidis MA44 and Saccharomyces cerevisiae KE162 and native flora in apple, orange and strawberry juices
por: Alzamora, Stella Maris, et al.
Publicado: (2015)

Effect of a continuous flow-through pulsed light system combined with ultrasound on microbial survivability, color and sensory shelf life of apple juice
por: Guerrero, Sandra
Publicado: (2016)

Effect of a continuous flow-through pulsed light system combined with ultrasound on microbial survivability, color and sensory shelf life of apple juice
por: Ferrario, M., et al.

Inactivation kinetics of some microorganisms in apple, melon, orange and strawberry juices by high intensity light pulses
Publicado: (2013)

Inactivation kinetics of some microorganisms in apple, melon, orange and strawberry juices by high intensity light pulses
por: Ferrario, M., et al.

Inactivation kinetics and growth dynamics during cold storage of Escherichia coli ATCC 11229, Listeria innocua ATCC 33090 and Saccharomyces cerevisiae KE162 in peach juice using aqueous ozone
por: García Loredo, Analía Belén, et al.
Publicado: (2015)

Inactivation kinetics and growth dynamics during cold storage of Escherichia coli ATCC 11229, Listeria innocua ATCC 33090 and Saccharomyces cerevisiae KE162 in peach juice using aqueous ozone
por: Garcia Loredo, A.B., et al.

Impact of a combined processing technology involving ultrasound and pulsed light on structural and physiological changes of Saccharomyces cerevisiae KE 162 in apple juice
por: Guerrero, Sandra
Publicado: (2017)

Impact of a combined processing technology involving ultrasound and pulsed light on structural and physiological changes of Saccharomyces cerevisiae KE 162 in apple juice
por: Ferrario, M., et al.

Mild thermal process combined with vanillin plus citral to help shorten the inactivation time for Listeria innocua in orange juice
por: Char, Cielo Dolores, et al.
Publicado: (2010)

Mild thermal process combined with vanillin plus citral to help shorten the inactivation time for Listeria innocua in orange juice
por: Char, C.D., et al.

Study of the inactivation of spoilage microorganisms in apple juice by pulsed light and ultrasound
por: Alzamora, Stella Maris, et al.
Publicado: (2015)

Study of the inactivation of spoilage microorganisms in apple juice by pulsed light and ultrasound
por: Ferrario, M., et al.

Advances in fresh-cut fruits and vegetables processing
Publicado: (2010)

Combination of Preservation Factors Applied to Minimal Processing of Foods
Publicado: (1996)

Combination of Preservation Factors Applied to Minimal Processing of Foods
por: Tapia De Daza, M.S., et al.

Development and quality assessment of a turbid carrot-orange juice blend processed by UV-C light assisted by mild heat and addition of Yerba Mate (Ilex paraguariensis) extract
Publicado: (2018)

Development and quality assessment of a turbid carrot-orange juice blend processed by UV-C light assisted by mild heat and addition of Yerba Mate (Ilex paraguariensis) extract
por: Ferrario, M., et al.

Survival of Listeria innocua in thermally processed orange juice as affected by vanillin addition
por: Char, Cielo Dolores, et al.
Publicado: (2009)

Survival of Listeria innocua in thermally processed orange juice as affected by vanillin addition
por: Char, C., et al.

Effect of growth phase and inoculum size on the inactivation of Saccharomyces cerevisiae in fruit juices, by pulsed electric fields
por: Pilosof, Ana María Renata, et al.
Publicado: (2004)

Effect of growth phase and inoculum size on the inactivation of Saccharomyces cerevisiae in fruit juices, by pulsed electric fields
por: Molinari, P., et al.

Antimicrobial Efficacy of UV Radiation on Escherichia coli O157:H7 (EDL 933) in Fruit Juices of Different Absorptivities
por: Oteiza, Juan Martín, et al.
Publicado: (2005)

Storage quality of strawberry fruit treated by pulsed light: Fungal decay, water loss and mechanical properties
por: Gómez, Paula Luisina, et al.
Publicado: (2016)

Storage quality of strawberry fruit treated by pulsed light: Fungal decay, water loss and mechanical properties
por: Duarte-Molina, F., et al.

Effects of ultraviolet radiation on the microbiological, physicochemical, and sensory properties of rangpur lime juice
por: Acevedo, Belén Andrea, et al.
Publicado: (2021)

Study of Pulsed Light-Induced Damage on Saccharomyces cerevisiae in Apple Juice by Flow Cytometry and Transmission Electron Microscopy
por: Guerrero, Sandra, et al.
Publicado: (2014)

Study of Pulsed Light-Induced Damage on Saccharomyces cerevisiae in Apple Juice by Flow Cytometry and Transmission Electron Microscopy
por: Ferrario, M., et al.

Estudio de la aplicación de luz UV pulsada y su combinación con otras tecnologías emergentes en matrices frutales
por: Ferrario, Mariana Inés
Publicado: (2016)

Estudio de la aplicación de luz UV pulsada y su combinación con otras tecnologías emergentes en matrices frutales
por: Ferrario, Mariana Inés
Publicado: (2016)

Estudio de la aplicación de luz UV pulsada y su combinación con otras tecnologías emergentes en matrices frutales
por: Ferrario, Mariana Inés
Publicado: (2016)

Adaptation of O157:H7 and non-O157 Escherichia coli strains in orange juice and subsequent resistance to UV-C radiation
por: Oteiza, Juan Martín, et al.
Publicado: (2022)

Thermal food processing : new technologies and quality issues /
Publicado: (2012)

Pulsed Light Treatment of Cut Apple: Dose Effect on Color, Structure, and Microbiological Stability
por: Gómez, Paula Luisina, et al.
Publicado: (2012)

Pulsed Light Treatment of Cut Apple: Dose Effect on Color, Structure, and Microbiological Stability
por: Gómez, P.L., et al.

Application of pulsed light to patulin reduction in McIlvaine buffer and apple products
Publicado: (2013)

Application of pulsed light to patulin reduction in McIlvaine buffer and apple products
por: Funes, G.J., et al.

Effectiveness of UV-C light assisted by mild heat on Saccharomyces cerevisiae KE 162 inactivation in carrot-orange juice blend studied by flow cytometry and transmission electron microscopy
Publicado: (2018)

Effectiveness of UV-C light assisted by mild heat on Saccharomyces cerevisiae KE 162 inactivation in carrot-orange juice blend studied by flow cytometry and transmission electron microscopy
por: García Carrillo, M., et al.

Use of High-Intensity Ultrasound and UV-C Light to Inactivate Some Microorganisms in Fruit Juices
por: Char, Cielo Dolores, et al.
Publicado: (2010)