Use of response surface methodology to investigate the effect of food constituents on Staphylococcus aureus inactivation by high pressure and mild heat

Process Biochemistry

Volumn 41, Issue 2, 2006, Pages 362-369

  Gao, Yu Long ^a   Ju, Xing Rong ^a   Jiang, Han Hu ^b  

^a NANJING UNIVERSITY OF FINANCE AND ECONOMICS   (China)

^b NANJING AGRICULTURAL UNIVERSITY   (China)

Author keywords

Effect; Food constituents; High pressure processing (HPP); Predictive model; Reduction of Staphylococcus aureus; Response surface methodology (RSM)

Indexed keywords

BIOCHEMISTRY; HEAT TREATMENT; HIGH PRESSURE EFFECTS; OILS AND FATS; PH EFFECTS;

FOOD CONSTITUENTS; PREDICTIVE MODEL; RESPONSE SURFACE METHODOLOGY (RSM);

FOOD PRODUCTS;

GLYCINE MAX; PHASEOLUS (ANGIOSPERM); STAPHYLOCOCCUS AUREUS;

EID: 29244432209     PISSN: 13595113     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.procbio.2005.06.023     Document Type: Article

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