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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...
Autores principales: | Nagy, Dávid, Baranyai, László, Nguyen, Lien Le Phuong, Taczman Brückner, Andrea, Zsom, Tamás, Németh, Csaba, Felföldi, József, Zsom-Muha, Viktória |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
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 |
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