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dc.contributor.authorSiguemoto, Érica Sayuries_ES
dc.contributor.authorGut, Jorge Andrey Wilhelmses_ES
dc.contributor.authorMartinez López, Antonioes_ES
dc.contributor.authorRodrigo Aliaga, Doloreses_ES
dc.date.accessioned2017-11-20T08:51:08Z-
dc.date.available2017-11-20T08:51:08Z-
dc.date.issued2017-09-28-
dc.identifier.citationInnovative Food Science and Emerging Technologies 45: 84-91 (2018)es_ES
dc.identifier.issn1466-8564-
dc.identifier.urihttp://hdl.handle.net/10261/157435-
dc.description.abstractThe inactivation kinetics of Escherichia coli O157:H7 (CECT 4972) and Listeria monocytogenes (CECT 4032) inoculated in apple juice were evaluated under conventional isothermal treatments at four temperatures (55, 60, 65 and 70 °C) and microwave heating at four power levels (400, 600, 800 and 1000 W). For both thermal treatments, it was possible to achieve a 5-log10 reduction, as recommended by the FDA. The survival curves were non-log-linear and were well described by the Weibull model. To compare treatments, the survival ratio was calculated over the time temperature history of the microwaved samples based on the Weibull parameters for conventional heating and it was compared with the experimental data. Results show that microwave microbial inactivation was more efficient than predicted in 18 out of 28 tests, which suggests the existence of enhanced inactivation under microwave heating.es_ES
dc.description.sponsorshipFinancial support from the São Paulo Research Foundation (FAPESP) under grants 2013/07914-8, 2014/06026-4, 2014/17534-0 and 2015/11677-7 and from the Spanish Ministry of Economy, Industry and Competitiveness co-financed with FEDER funds under the project AGL2013-48993-C2-2-R.es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.relationMINECO/ICTI2013-2016/AGL2013-48993-C2-2-Res_ES
dc.relation.isversionofPublisher's versiones_ES
dc.rightsopenAccessen_EN
dc.subjectApple juicees_ES
dc.subjectListeria monocytogeneses_ES
dc.subjectEscherichia colies_ES
dc.subjectMicrowave heatinges_ES
dc.subjectConventional heatinges_ES
dc.subjectInactivation kineticses_ES
dc.titleInactivation kinetics of Escherichia coli O157:H7 and Listeria monocytogenes in apple juice by microwave and conventional thermal processinges_ES
dc.typeartículoes_ES
dc.identifier.doi10.1016/j.ifset.2017.09.021-
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttps://doi.org/10.1016/j.ifset.2017.09.021es_ES
dc.embargo.terms2018-09-28es_ES
dc.rights.licensehttp://creativecommons.org/licenses/by-nc-nd/4.0/es_ES
dc.contributor.funderFundação de Amparo à Pesquisa do Estado de São Pauloes_ES
dc.contributor.funderMinisterio de Economía y Competitividad (España)es_ES
dc.contributor.funderEuropean Commissiones_ES
dc.relation.csices_ES
oprm.item.hasRevisionno ko 0 false*
dc.identifier.funderhttp://dx.doi.org/10.13039/501100000780es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/501100003329es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/501100001807es_ES
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