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Comparative Effects of Thermal, High Hydrostatic Pressure, and UV-C Processing on the Quality, Nutritional Attributes, and Inactivation of Escherichia coli, Salmonella, and Listeria Introduced into Tiger Nut Milk
- Source :
- Journal of Food Protection. 82:971-979
- Publication Year :
- 2019
- Publisher :
- Elsevier BV, 2019.
-
Abstract
- Tiger nut milk is a low-acid health beverage that is marketed with the claims of being high in protein, monounsaturated fatty acid (oleic acid), fiber, starch, and minerals, in addition to...
- Subjects :
- Nut
0303 health sciences
Salmonella
biology
030309 nutrition & dietetics
Chemistry
Tiger
Starch
Hydrostatic pressure
food and beverages
04 agricultural and veterinary sciences
medicine.disease_cause
biology.organism_classification
040401 food science
Microbiology
03 medical and health sciences
chemistry.chemical_compound
Oleic acid
0404 agricultural biotechnology
medicine
Listeria
Food science
Escherichia coli
Food Science
Subjects
Details
- ISSN :
- 0362028X
- Volume :
- 82
- Database :
- OpenAIRE
- Journal :
- Journal of Food Protection
- Accession number :
- edsair.doi...........df61c37354a0268b1c0b3a72d19b99c5
- Full Text :
- https://doi.org/10.4315/0362-028x.jfp-18-493