Ohmic heating increases inactivation and morphological changes of Salmonella sp. and the formation of bioactive compounds in infant formula.

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作者： Roberto P S,Pires ^[1] ; Jonas T,Guimarães ^[2] ; Cássia P,Barros ^[2] ; Celso F,Balthazar ^[3] ; Alexandra I A,Chincha ^[4] ; Mônica Q,Freitas ^[2] ; Maria Carmela K H,Duarte ^[2] ; Paulo H F,Silva ^[5] ; Tatiana C,Pimentel ^[6] ; Yuri K D,Abud ^[7] ; Celso,Sant'Anna ^[7] ; Anderson S,Sant'Ana ^[4] ; Marcia C,Silva ^[1] ; Janaina S,Nascimento ^[1] ; Adriano G,Cruz ^[8]

作者单位： Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Departamento de Alimentos, 20270-021, Rio de Janeiro, Brazil. ^[1] Universidade Federal Fluminense (UFF), Faculty of Medicina Veterinária, 24230-340, Niterói, Rio de Janeiro, Brazil. ^[2] Universidade Federal Fluminense (UFF), Faculty of Medicina Veterinária, 24230-340, Niterói, Rio de Janeiro, Brazil; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil. ^[3] Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil. ^[4] Universidade Federal de Juiz de Fora (UFJF), Departamento de Nutrição, 36036-900, Juiz de Fora, Minas Gerais, Brazil. ^[5] Instituto Federal do Paraná (IFPR), 87703-536, Paranavaí, Paraná, Brazil. ^[6] Instituto Nacional de Metrologia, Normalização e Qualidade Industrial (Inmetro), Duque de Caxias, 25250-020, Rio de Janeiro, Brazil. ^[7] Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro, Departamento de Alimentos, 20270-021, Rio de Janeiro, Brazil. Electronic address: adriano.cruz@ifrj.edu.br. ^[8]

关键词 Flow cytometry Infant formula Ohmic heating Salmonella Scanning electron microscopy Weibull model

主题词食品微生物学(Food Microbiology);食品保存(Food Preservation);糠醛(Furaldehyde);热温度(Hot Temperature);婴儿配方(Infant Formula);沙门菌属(Salmonella)

DOI 10.1016/j.fm.2021.103737

PMID 33653516

发布时间 2021-05-26

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