Application of high hydorstatic pressure to decontaminate pickled cucumbers from escherichia coli (CROSBI ID 587010)
Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija
Podaci o odgovornosti
Karlović, Sven ; Bosiljkov, Tomislav ; Ježek, Damir ; Dujmić, Filip ; Brnčić, Mladen ; Tripalo, Branko ; Pukec, Dragutin
engleski
Application of high hydorstatic pressure to decontaminate pickled cucumbers from escherichia coli
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.
higy hydrostatic pressure; cucumbers; e.coli
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
Podaci o prilogu
358-358.
2012.
objavljeno
Podaci o matičnoj publikaciji
Book of abstracts of 6th Central European Congress on Food
Jovanka Lević
Novi Sad: Naučni institut za prehrambene tehnologije u Novom Sadu
978-86-7994-028-5
Podaci o skupu
6th central European congress on food
poster
23.05.2012-26.05.2012
Novi Sad, Srbija
