机译:薄荷哌塔L.精油与温和的热,脉冲电场(PEF)和高静液压(HHP)组合的纳米乳液作为果汁中灭活大肠杆菌O157:H7的替代品
Univ Fed Paraiba Technol Ctr Dept Food Engn Lab Microbial Proc Foods Joao Pessoa Paraiba Brazil;
Univ Fed Paraiba Technol Ctr Dept Food Engn Lab Microbial Proc Foods Joao Pessoa Paraiba Brazil;
Univ Zaragoza CITA IA2 Fac Vet Dept Prod Anim &
Ciencia Alimentos Zaragoza Spain;
Univ Zaragoza CITA IA2 Fac Vet Dept Prod Anim &
Ciencia Alimentos Zaragoza Spain;
Univ Fed Paraiba Technol Ctr Dept Food Engn Lab Microbial Proc Foods Joao Pessoa Paraiba Brazil;
Univ Zaragoza CITA IA2 Fac Vet Dept Prod Anim &
Ciencia Alimentos Zaragoza Spain;
Natural antimicrobials; Essential oils; Nanoemulsions; Emerging technologies; Food preservation; Tropical fruit juices;
机译:薄荷哌塔L.精油与温和的热,脉冲电场(PEF)和高静液压(HHP)组合的纳米乳液作为果汁中灭活大肠杆菌O157:H7的替代品
机译:薄荷哌塔L.精油在选定的热带果汁中的测定阈值和感官接受浓度与轻度热量与灭活食源性病原体的疗效
机译:确定某些热带果汁中薄荷薄荷油的感官阈值以及感官接受浓度与温和热结合以灭活食源性病原体的功效
机译:高压处理验证指南的开发,以灭活耐压和基质适应大肠杆菌O157:H7,沙门氏菌SPP。 和histeria单核细胞增生在处理的汁液中
机译:通过高静水压力和温和热量的结合从苜蓿种子中消除大肠杆菌O157:H7
机译:从薄荷草本植物(Mentha Piperita L.)和Caraway Fruit(Carum Carvi L.)进行脉冲电场的光谱检查和化学计量分析