Effects of High Hydrostatic Pressure on Escherichia coli Ultrastructure, Membrane Integrity and Molecular Composition as Assessed by FTIR Spectroscopy and Microscopic Imaging Techniques

High hydrostatic pressure (HHP) is a novel food processing technology that is considered as an attractive alternative to conventional heat treatments for the preservation of foods, due to its lethal effects on pathogenic and spoilage microorganisms, while causing minor effects on food quality and se...

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Detalles Bibliográficos
Autores principales: Prieto-Calvo, María, Prieto, Miguel, López, Mercedes, Alvarez-Ordóñez, Avelino
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6271356/
https://www.ncbi.nlm.nih.gov/pubmed/25529018
http://dx.doi.org/10.3390/molecules191221310

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6271356/
https://www.ncbi.nlm.nih.gov/pubmed/25529018
http://dx.doi.org/10.3390/molecules191221310

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