Browsing Articles publicats (Tecnologia dels Aliments) by Subject "Lactobacillus"
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Evaluation of postharvest calcium treatment and biopreservation with Lactobacillus rhamnosus GG on the quality of fresh‐cut ‘Conference’ pears
(WileySociety of Chemical Industry, 2018)BACKGROUND Biological preservation with probiotic bacteria has arisen as an alternative to control the growth of foodborne pathogens on food. The objective of this work was to evaluate the effect of postharvest calcium ... -
Inactivation of Lactobacillus brevis in orange juice by high-intensity pulsed electric fields
(Elsevier, 2005-08)High-intensity pulsed electric fields (HIPEF) is a non-thermal preservation method which is believed to be able to inactivate spoilage micro-organisms such as Lactobacillus brevis. The effects of HIPEF parameters (electric ...