Development Control and Inactivation of Byssochlamys nivea Ascospores by Hyperbaric Storage at Room Temperature

This study tested hyperbaric storage (25–150 MPa, for 30 days) at room-temperature (HS/RT, 18–23 °C) in order to control the development of Byssochlamys nivea ascospores in apple juice. In order to mimic commercially pasteurized juice contaminated with ascospores, thermal pasteurization (70 and 80 °...

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Detalles Bibliográficos
Autores principales: Pinto, Carlos A., Galante, Diogo, Espinoza-Suarez, Edelman, Gaspar, Vítor M., Mano, João F., Barba, Francisco J., Saraiva, Jorge A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10001197/
https://www.ncbi.nlm.nih.gov/pubmed/36900495
http://dx.doi.org/10.3390/foods12050978

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10001197/
https://www.ncbi.nlm.nih.gov/pubmed/36900495
http://dx.doi.org/10.3390/foods12050978

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