Effect of Low-Temperature-High-Pressure Treatment on the Reduction of Escherichia coli in Milk

Non-thermal processing of milk can potentially reduce nutrient loss, and a low-temperature-high-pressure (LTHP) treatment is considered as a promising alternative to thermal treatment, attracting considerable attention in recent years. The effect of LTHP treatment (−25 °C, 100–400 MPa) on the phase...

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Detalles Bibliográficos
Autores principales: Li, Yifan, Zheng, Zhuoyun, Zhu, Songming, Ramaswamy, Hosahalli S., Yu, Yong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7760655/
https://www.ncbi.nlm.nih.gov/pubmed/33255959
http://dx.doi.org/10.3390/foods9121742

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7760655/
https://www.ncbi.nlm.nih.gov/pubmed/33255959
http://dx.doi.org/10.3390/foods9121742

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