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Listeria monocytogenes inactivation kinetics under microwave and conventional thermal processing in a kiwifruit puree

  • Published:2014-04 Issue: Volume:22 Page:131-136
  • ISSN:1466-8564
  • Container-title:Innovative Food Science & Emerging Technologies
  • language:en
  • Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Benlloch-Tinoco María,Pina-Pérez María Consuelo,Martínez-Navarrete Nuria,Rodrigo Dolores

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference39 articles.

1. Thermal processing and quality: Principles and overview;Awuah;Chemical Engineering and Processing,2007

2. Thermal inactivation of Listeria monocytogenes and Yersinia enterocolitica in minced beef laboratory conditions and in sous-vide prepared minced and solid beef cooked in a commercial retort;Bolton;Journal of Applied Microbiology,2000

3. Microwave cooking and processing: Engineering fundamentals for the food scientist;Buffler,1993

4. Pasteurization of apple juice by using microwaves;Cañumir;LWT — Food Science and Technology,2002

5. Review — Persistence of Listeria monocytogenes in food industry equipment and premises;Carpentier;International Journal of Food Microbiology,2011
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