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An insight on the relationship between food compressibility and microbial inactivation during high pressure

Noor Akhmazillah Fauzi1,2, Mohammed Mehdi Farid2, Filipa Silva2

  • 1Faculty of Engineering Technology, Universiti Tun Hussein Onn Malaysia, 86400 Parit Raja, Johor Malaysia.

Journal of Food Science and Technology
|March 17, 2017
PubMed

Keywords:
CompressibilityHigh pressure processingHoneyMicrobial inactivationSaccharomyces cerevisiaeSugar content

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