Please use this identifier to cite or link to this item:
|Title:||Effect of guava extracts on heat resistance of Salmonella Typhimurium|
|Source:||Lim, S.-W., Kim, S.-W., Lee, S.-C., Yuk, H.-G. (2013). Effect of guava extracts on heat resistance of Salmonella Typhimurium. Food Science and Biotechnology 22 (6) : 1779-1782. ScholarBank@NUS Repository. https://doi.org/10.1007/s10068-013-0280-9|
|Abstract:||The effect of exposure of Salmonella Typhimurium to guava extracts on bacterial heat resistance was investigated. After exposure to guava extracts for 3 h, the heat resistance of S. Typhimurium was determined at 57°C. Exposure of cells to guava extracts decreased D-values in the range of 18% to 52%, compared with unexposed cells. The lowest D-value was observed in cell exposed to acetone extracts of guava fruits. Exposure to guava extracts can make cells more sensitive to heat treatment. © 2013 The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht.|
|Source Title:||Food Science and Biotechnology|
|Appears in Collections:||Staff Publications|
Show full item record
Files in This Item:
There are no files associated with this item.
checked on Jan 12, 2018
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.