Enhancement of Thermal Inactivation of Cronobacter sakazakii in Apple Juice at 58 ºC by Inclusion of Butyl Para-Hydroxybenzoate and Malic Acid.
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DOI: 10.4315/jfp-22-039
Abstract: After studies with powdered infant formula indicated that the enhancement of thermal inactivation of Cronobacter sakazakii by butyl para-hydroxybenzoate (BPB) was blocked by the presence of high protein levels, we hypothesized that BPB would retain… read more here.
Keywords: malic acid; cronobacter sakazakii; enhancement thermal; inactivation ... See more keywords