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Pregled bibliografske jedinice broj: 582535

Application of high hydorstatic pressure to decontaminate pickled cucumbers from escherichia coli


Karlović, Sven; Bosiljkov, Tomislav; Ježek, Damir; Dujmić, Filip; Brnčić, Mladen; Tripalo, Branko; Pukec, Dragutin
Application of high hydorstatic pressure to decontaminate pickled cucumbers from escherichia coli // Book of abstracts of 6th Central European Congress on Food / Jovanka Lević (ur.).
Novi Sad, Srbija: University of Novi Sad, Institute of Food Technology, 2012. str. 358-358 (poster, međunarodna recenzija, sažetak, znanstveni)


CROSBI ID: 582535 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Application of high hydorstatic pressure to decontaminate pickled cucumbers from escherichia coli

Autori
Karlović, Sven ; Bosiljkov, Tomislav ; Ježek, Damir ; Dujmić, Filip ; Brnčić, Mladen ; Tripalo, Branko ; Pukec, Dragutin

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of abstracts of 6th Central European Congress on Food / Jovanka Lević - Novi Sad, Srbija : University of Novi Sad, Institute of Food Technology, 2012, 358-358

ISBN
978-86-7994-028-5

Skup
6th Central European Congress on Food

Mjesto i datum
Novi Sad, Srbija, 23-26.05.2012

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
higy hydrostatic pressure; cucumbers; e.coli

Sažetak
High hydrostatic pressure is novel technology in the food process industry. Using pressures in the range of 100 to over 1000 MPa on packaged foodstuff opens possibility to inactivate microorganisms, as well as induce various chemical, textural and sensory changes in food. Treatment with pressures up to 600 MPa during few minutes (typically 5-10) at room temperature had no influence on nutritional and sensory properties of pickled cucumbers, whilst ensures inactivation of pathogenic microorganisms in the final product.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekti:
058-0581846-0422 - Pripremanje sirovina i određivanje teksturalnih svojstava prehrambenih proizvoda (Ježek, Damir, MZOS ) ( POIROT)
058-0581846-0717 - Primjena ultrazvuka u prehrambenoj tehnologiji i biotehnologiji (Tripalo, Branko, MZOS ) ( POIROT)

Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb


Citiraj ovu publikaciju:

Karlović, Sven; Bosiljkov, Tomislav; Ježek, Damir; Dujmić, Filip; Brnčić, Mladen; Tripalo, Branko; Pukec, Dragutin
Application of high hydorstatic pressure to decontaminate pickled cucumbers from escherichia coli // Book of abstracts of 6th Central European Congress on Food / Jovanka Lević (ur.).
Novi Sad, Srbija: University of Novi Sad, Institute of Food Technology, 2012. str. 358-358 (poster, međunarodna recenzija, sažetak, znanstveni)
Karlović, S., Bosiljkov, T., Ježek, D., Dujmić, F., Brnčić, M., Tripalo, B. & Pukec, D. (2012) Application of high hydorstatic pressure to decontaminate pickled cucumbers from escherichia coli. U: Jovanka Lević (ur.)Book of abstracts of 6th Central European Congress on Food.
@article{article, author = {Karlovi\'{c}, Sven and Bosiljkov, Tomislav and Je\v{z}ek, Damir and Dujmi\'{c}, Filip and Brn\v{c}i\'{c}, Mladen and Tripalo, Branko and Pukec, Dragutin}, year = {2012}, pages = {358-358}, keywords = {higy hydrostatic pressure, cucumbers, e.coli}, isbn = {978-86-7994-028-5}, title = {Application of high hydorstatic pressure to decontaminate pickled cucumbers from escherichia coli}, keyword = {higy hydrostatic pressure, cucumbers, e.coli}, publisher = {University of Novi Sad, Institute of Food Technology}, publisherplace = {Novi Sad, Srbija} }
@article{article, author = {Karlovi\'{c}, Sven and Bosiljkov, Tomislav and Je\v{z}ek, Damir and Dujmi\'{c}, Filip and Brn\v{c}i\'{c}, Mladen and Tripalo, Branko and Pukec, Dragutin}, year = {2012}, pages = {358-358}, keywords = {higy hydrostatic pressure, cucumbers, e.coli}, isbn = {978-86-7994-028-5}, title = {Application of high hydorstatic pressure to decontaminate pickled cucumbers from escherichia coli}, keyword = {higy hydrostatic pressure, cucumbers, e.coli}, publisher = {University of Novi Sad, Institute of Food Technology}, publisherplace = {Novi Sad, Srbija} }




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