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Evaluation of high pressure processing (HPP) inactivation of Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in acid and acidified juices and beverages
(2020-12-31)
Increasing consumer demand for high-quality foods has driven adoption by the food industry of non-thermal technologies such as high pressure processing (HPP). The technology is employed as a post-packaging treatment step ...
Reviteca 5
(Reviteca, vol. 5, 1996, 1996-05)
Incluye el volumen 5 completo de REVITECA
Effect of high intensity ultrasound on main bioactive compounds, antioxidant capacity and color in orange juice
(2022)
Ultrasound is a useful alternative to thermal processing that can be applied to many food products and juices to aid with enzymes and microorganism inactivation and to improve the efficiency of unit operations generally ...
Phytochemical and mineral composition of fruits and seeds of wild-growing Bactris guineensis (L.) H.E. Moore palms from Costa Rica
(2020-12)
In the present study, nutritionally relevant constituents of wild-growing B. guineensis palm fruit from Costa Rica were assessed. In the edible exo- and mesocarp, 24 soluble free and six insoluble bound phenolic compounds ...