Heat resistance of Monascus ruber ascospores isolated from thermally processed green olives of the Conservolea variety

International Journal of Food Microbiology

Volumn 76, Issue 1-2, 2002, Pages 11-18

  Panagou, Efstathios Z ^a   Katsaboxakis, Constantinos Z ^a   Nychas, George John E ^b  

^a INSTITUTE OF TECHNOLOGY OF AGRICULTURAL PRODUCTS   (Greece)

^b AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Fungal growth; Heat resistant fungi; Monascus ruber; Table olives; Thermal treatment

Indexed keywords

ARTICLE; ASCOSPORE; CONTROLLED STUDY; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD PROCESSING; FUNGUS; FUNGUS GROWTH; HEAT TOLERANCE; NONHUMAN; OLIVE;

ASCOMYCOTA; FRUIT; HEAT; HYDROGEN-ION CONCENTRATION; OLEACEAE; SPORES, BACTERIAL;

FUNGI; MONASCUS; MONASCUS RUBER; OLEACEAE;

EID: 0037024084     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(01)00748-6     Document Type: Article

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