Inactivation of Saccharomyces cerevisiae Suspended in Orange Juice Using High-Intensity Pulsed Electric Fields

By Elez-Martínez Pedro   Escolà-Hernández Joan   Soliva-Fortuny Robert C.   Martín-Belloso Olga  

Journal of Food Protection, Vol. 67, Iss. 11, 2004-11 ,pp. : 2596-2602

International Association for Food Protection

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Food Processing by Pulsed Electric Fields: Treatment Delivery, Inactivation Level, and Regulatory Aspects

By Góngora-Nieto M.M.   Sepúlveda D.R.   Pedrow P.   Barbosa-Cánovas G.V.   Swanson B.G.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 35, Iss. 5, 2002-08 ,pp. : 375-388

Academic Press

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Enhancing Inactivation of Staphylococcus aureus in Skim Milk by Combining High-Intensity Pulsed Electric Fields and Nisin

By Sobrino-López Ángel   Martín-Belloso Olga  

Journal of Food Protection, Vol. 69, Iss. 2, 2006-02 ,pp. : 345-353

International Association for Food Protection

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Weibull Distribution Function Based on an Empirical Mathematical Model for Inactivation of Escherichia coli by Pulsed Electric Fields

By Rodrigo D.   Barbosa-Cánovas G. V.   Martínez A.   Rodrigo M.  

Journal of Food Protection, Vol. 66, Iss. 6, 2003-06 ,pp. : 1007-1012

International Association for Food Protection

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Food Preservation by Pulsed Electric Fields: An Engineering Perspective

By Morales-de la Peña M.  

Food Engineering Reviews, Vol. 3, Iss. 2, 2011-06 ,pp. : 94-107

Springer Publishing Company

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