On the modelling of the inactivation kinetics of Saccharomyces cerevisiae by means of combined temperature and high pressure treatments

Innovative Food Science and Emerging Technologies

Volumn 4, Issue 1, 2003, Pages 35-44

  Donsi G ^a   Ferrari, G ^a   Maresca, P ^a  

^a UNIVERSITY OF SALERNO   (Italy)

Author keywords

High pressure; Micro organisms inactivation; Modelling; Thermal treatments

Indexed keywords

CALCULATION; CONTROLLED STUDY; FOOD MICROBIOTECHNOLOGY; GROWTH CURVE; HEAT TOLERANCE; HIGH TEMPERATURE PROCEDURES; HYDROSTATIC PRESSURE; HYPERBARISM; HYPOTHESIS; MATHEMATICAL MODEL; MICROBIAL KINETICS; NONHUMAN; PRESSURE MEASUREMENT; REVIEW; SACCHAROMYCES CEREVISIAE; SURVIVAL RATE; TEMPERATURE MEASUREMENT; VALIDATION PROCESS;

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

EID: 0037334118     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1466-8564(02)00086-3     Document Type: Article

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