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

Journal of Food Protection
Yan ZhuKeith Warriner

Abstract

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. HHP or UV-C treatment of tiger nut milk retains quality and nutritional characteristics. HHP or UV-C are suitable for the pasteurization of tiger nut milk.

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Citations

Oct 17, 2019·Critical Reviews in Food Science and Nutrition·Anna Aleena PaulRakesh Sharma
Mar 3, 2021·Food Research International·Jacob PierscianowskiTatiana Koutchma
Mar 20, 2021·The Science of the Total Environment·Nuria Pascual-Seva, Bernardo Pascual

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