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Inactivation kinetics and cell morphology of E.coli and S.carevisiae trated with ultrasound-assited supercritical CO2

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Inactivation kinetics and cell morphology of E.coli and S.carevisiae trated with ultrasound-assited supercritical CO2

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Ortuño Cases, C.; Quiles Chuliá, MD.; Benedito Fort, JJ. (2014). Inactivation kinetics and cell morphology of E.coli and S.carevisiae trated with ultrasound-assited supercritical CO2. Food Research International. 62:955-964. https://doi.org/10.1016/j.foodres.2014.05.012

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/66527

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Title: Inactivation kinetics and cell morphology of E.coli and S.carevisiae trated with ultrasound-assited supercritical CO2
Author: Ortuño Cases, Carmen Quiles Chuliá, Mª Desamparados Benedito Fort, José Javier
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] The inactivation kinetics of Escherichia coli (E. coli) and Saccharomyces cerevisiae (S. cerevisiae) cells in apple juice subjected to supercritical carbon dioxide (SC-CO2) assisted by high power ultrasound (HPU) ...[+]
Subjects: Microbial inactivation , Apple juice , Transmission electron microscopy , Cellular morphology , Supercritical carbon dioxide , High power ultrasound
Copyrigths: Reserva de todos los derechos
Source:
Food Research International. (issn: 0963-9969 ) (eissn: 1873-7145 )
DOI: 10.1016/j.foodres.2014.05.012
Publisher:
Elsevier
Publisher version: https://dx.doi.org/10.1016/j.foodres.2014.05.012
Project ID:
info:eu-repo/grantAgreement/GVA//PROMETEO%2F2010%2F062/ES/ESTUDIO CONJUNTO DE LOS PROCESOS DE SECADO Y EXTRACCION DE COMPONENTES BIOACTIVOS CONSIDERANDO PARAMETROS DE CALIDAD, CONSUMO ENERGETICO Y ECO-EFICIENCIA/
info:eu-repo/grantAgreement/MEC//CSD2007-00016/ES/PRODUCTOS CARNICOS PARA EL SIGLO XXI: SEGUROS, NUTRITIVOS Y SALUDABLES/
Thanks:
The authors acknowledge the financial support from project CSD2007-00016 (CONSOLIDER-INGENIO 2010, Spanish Ministry of Science and Innovation) and from project PROMETEO/2010/062; Generalitat Valenciana. We thank Dr. Emilia ...[+]
Type: Artículo

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