Novel application of CO2-assisted high pressure processing in cucumber juice and apple juice
Sign Up to like & getrecommendations! Published in 2018 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2018.06.003
Abstract: Abstract A novel technique of CO2-assisted High Pressure Processing (CO2-HPP) was originally applied to cucumber juice at pH 5.81 and apple juice at pH 3.83. CO2-HPP was carried out with CO2 of 0.98 mmol/container assisted… read more here.
Keywords: co2 hpp; hpp treated; hpp; juice ... See more keywords
Viability RT-qPCR to Distinguish Between HEV and HAV With Intact and Altered Capsids
Sign Up to like & getrecommendations! Published in 2018 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2018.01973
Abstract: The hepatitis E virus (HEV) is an emerging pathogen showing a considerable increase in the number of reported cases in Europe mainly related to the ingestion of contaminated food. As with other relevant viral foodborne… read more here.
Keywords: qpcr; hav; viability; ptcl4 ... See more keywords