Comparative Effects of Thermal, High Hydrostatic Pressure, and UV-C Processing on the Quality, Nutritional Attributes, and Inactivation of Escherichia coli, Salmonella, and Listeria Introduced into Tiger Nut Milk.
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DOI: 10.4315/0362-028x.jfp-18-493
Abstract: HIGHLIGHTS Thermal and nonthermal methods can support a 5-log CFU reduction of model bacteria introduced into tiger nut milk. Thermal treatment of tiger nut milk results in significant loss of protein, antioxidants, and quality properties.… read more here.
Keywords: tiger nut; introduced tiger; quality nutritional; nut milk ... See more keywords