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
Zhu, Y.; Elbrhami, A.A.; Popović, V.; Koutchma, T.; Warriner, K.
Journal of Food Protection 82(6): 971-979
ISSN/ISBN: 0362-028X PMID: 31099594 DOI: 10.4315/0362-028x.jfp-18-493
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.