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机译:确定某些热带果汁中薄荷薄荷油的感官阈值以及感官接受浓度与温和热结合以灭活食源性病原体的功效
Univ Fed Paraiba, Lab Microbial Proc Foods, Dept Food Engn, Technol Ctr, Campus 1, BR-58051900 Joao Pessoa, Paraiba, Brazil;
Univ Fed Paraiba, Lab Microbial Proc Foods, Dept Food Engn, Technol Ctr, Campus 1, BR-58051900 Joao Pessoa, Paraiba, Brazil;
Univ Fed Paraiba, Lab Microbial Proc Foods, Dept Food Engn, Technol Ctr, Campus 1, BR-58051900 Joao Pessoa, Paraiba, Brazil;
Univ Fed Paraiba, Lab Microbial Proc Foods, Dept Food Engn, Technol Ctr, Campus 1, BR-58051900 Joao Pessoa, Paraiba, Brazil;
Univ Fed Paraiba, Lab Food Microbiol, Dept Nutr, Hlth Sci Ctr, Campus 1, BR-58051900 Joao Pessoa, Paraiba, Brazil;
Univ Zaragoza CITA, Inst Agroalimentario Aragon IA2, Fac Vet, Dept Prod Anim & Ciencia Alimentos, Zaragoza, Spain;
Univ Fed Paraiba, Lab Microbial Proc Foods, Dept Food Engn, Technol Ctr, Campus 1, BR-58051900 Joao Pessoa, Paraiba, Brazil;
Antimicrobial activity; combined process; fruit juices; Mentha spp; sensory rejection;
机译:薄荷哌塔L.精油在选定的热带果汁中的测定阈值和感官接受浓度与轻度热量与灭活食源性病原体的疗效
机译:薄荷哌塔L.精油与温和的热,脉冲电场(PEF)和高静液压(HHP)组合的纳米乳液作为果汁中灭活大肠杆菌O157:H7的替代品
机译:薄荷(Mentha piperita L.)精油通过扰动酵母细胞中不同的生理功能来灭活果汁中的腐败酵母
机译:干腌肉制品中的草药和香料香精油:化学特性,抗微生物特性,对食源性病原体的影响以及chourico的感官可接受性。
机译:水杨酸和褪黑素减轻热胁迫对薄荷(Mentha×piperita)和薄荷(Mentha arvensis L.)精油组成和抗氧化酶活性的影响。
机译:从薄荷草本植物(Mentha Piperita L.)和Caraway Fruit(Carum Carvi L.)进行脉冲电场的光谱检查和化学计量分析