Impact of High-Hydrostatic Pressure Treatments Applied Singly or in Combination with Moderate Heat on the Microbial Load, Antimicrobial Resistance, and Bacterial Diversity of Guacamole

Guacamole is an avocado sauce highly appreciated for its pleasant taste and nutritional value. The present study addressed the impact of high-hydrostatic pressure (HP) treatments on the product safety and bacterial diversity. Four HP treatments, 5 min each, were applied: (A) 450 megapascals (MPa) at...

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Detalles Bibliográficos
Autores principales: Rodríguez López, Javier, Grande, Mª. José, Pérez-Pulido, Rubén, Galvez, Antonio, Lucas, Rosario
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7356951/
https://www.ncbi.nlm.nih.gov/pubmed/32560174
http://dx.doi.org/10.3390/microorganisms8060909

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7356951/
https://www.ncbi.nlm.nih.gov/pubmed/32560174
http://dx.doi.org/10.3390/microorganisms8060909

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