Predicting concomitant denaturation of vitamin as influenced by combined process temperature and pH in batch and continuous flow sterilization of liquids

Food and Bioproducts Processing: Transactions of the Institution of of Chemical Engineers, Part C

Volumn 74, Issue 4, 1996, Pages 200-206

  Davey, K R ^b   Cerf, O ^a  

^a CEMAGREF   (France)

^b UNIVERSITY OF ADELAIDE   (Australia)

Author keywords

Combined temperature and pH; Food processing; Modelling denaturation kinetics; Thermal processing; Vitamin denaturation

Indexed keywords

BACTERIA (MICROORGANISMS); CLOSTRIDIUM BOTULINUM;

EID: 0000445146     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1205/096030896531190     Document Type: Article

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