Combined Effect of Ultrasound and Low-Heat Treatments on E. coli in Liquid Egg Products and Analysis of the Inducted Structural Alterations by NIR Spectroscopy

In this study, sonication with mild heat treatment was used to reduce the E. coli count in inoculated liquid whole egg, egg yolk and albumen. Ultrasonic equipment (20/40 kHz, 180/300 W) has been used for 30/60 min with a 55 °C water bath. The combination of sonication and low-heat treatment was able...

Descripción completa

Detalles Bibliográficos
Autores principales: Nagy, Dávid, Baranyai, László, Nguyen, Lien Le Phuong, Taczman Brückner, Andrea, Zsom, Tamás, Németh, Csaba, Felföldi, József, Zsom-Muha, Viktória
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9785716/
https://www.ncbi.nlm.nih.gov/pubmed/36560311
http://dx.doi.org/10.3390/s22249941

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9785716/
https://www.ncbi.nlm.nih.gov/pubmed/36560311
http://dx.doi.org/10.3390/s22249941

Ejemplares similares