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Effect of thermal treatment, microwave, and pulsed electric field processing on the antimicrobial potential of açaí (Euterpe oleracea), stevia (Stevia rebaudiana Bertoni), and ginseng (Panax quinquefolius L.) extracts 원문보기

Food control, v.90, 2018년, pp.98 - 104  

Pina-Pérez, Maria Consuelo (Institute of Life Technologies, HES-SO Valais-Wallis, Route du Rawyl 64, CP 1950 Sion, Switzerland) ,  Rivas, Alejandro (Instituto de Agroquí) ,  Martínez, Antonio (mica y Tecnologí) ,  Rodrigo, Dolores (a de Alimentos (IATA-CSIC), Avda. Agustin Escardino, 7, 46980 Paterna (Valencia), Spain)

Abstract AI-Helper 아이콘AI-Helper

Abstract The antimicrobial potential of three functional ingredients, açaí (Euterpe oleracea), stevia (Stevia rebaudiana Bertoni), and ginseng (Panax quinquefolius L.), was assessed against sporeforming/non-sporeforming foodborne pathogens before and after processing. In vitro inhibit...

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