Development Control and Inactivation of <i>Byssochlamys nivea</i> Ascospores by Hyperbaric Storage at Room Temperature

Development Control and Inactivation of <i>Byssochlamys nivea</i> Ascospores by Hyperbaric Storage at Room Temperature

This study tested hyperbaric storage (25–150 MPa, for 30 days) at room-temperature (HS/RT, 18–23 °C) in order to control the development of <i>Byssochlamys nivea</i> ascospores in apple juice. In order to mimic commercially pasteurized juice contaminated with ascospores, thermal pasteuri...

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Bibliographic Details
Main Authors: Carlos A. Pinto, Diogo Galante, Edelman Espinoza-Suarez, Vítor M. Gaspar, João F. Mano, Francisco J. Barba, Jorge A. Saraiva
Format: Article
Language:English
Published: MDPI AG 2023-02-01
Series:Foods
Subjects:
<i>Byssochlamys nivea</i>
mycotoxins
food safety
hyperbaric storage
thermal pasteurization
high pressure processing
Online Access:https://www.mdpi.com/2304-8158/12/5/978

Internet

https://www.mdpi.com/2304-8158/12/5/978

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