Design and optimization of hot-filling pasteurization conditions: Cupuaçu (Theobroma grandiflorum) fruit pulp case study

Biotechnology Progress

Volumn 19, Issue 4, 2003, Pages 1261-1268

  Silva, Filipa V M ^a   Martins, Rui C ^a   Silva, Cristina L M ^a  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

Author keywords

[No Author keywords available]

Indexed keywords

HOLDING TEMPERATURE;

COLOR; COMPUTER PROGRAMMING; COOLING; FLAVORS; FRUITS; THERMAL EFFECTS;

FOOD PROCESSING;

BACILLUS; COLOR; COMPUTER SIMULATION; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD IRRADIATION; FOOD MICROBIOLOGY; FRUIT; HEAT; MALVACEAE; MODELS, BIOLOGICAL; QUALITY CONTROL; REPRODUCIBILITY OF RESULTS; SENSITIVITY AND SPECIFICITY; SPORES, BACTERIAL; STERILIZATION;

ALICYCLOBACILLUS; ALICYCLOBACILLUS ACIDOTERRESTRIS; THEOBROMA; THEOBROMA GRANDIFLORUM;

EID: 0042510495     PISSN: 87567938     EISSN: None     Source Type: Journal    
DOI: 10.1021/bp030013r     Document Type: Article

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