Application of artificial neural networks to describe the combined effect of pH and NaCl on the heat resistance of Bacillus stearothermophilus

International Journal of Food Microbiology

Volumn 106, Issue 2, 2006, Pages 153-158

  Esnoz, A ^a   Periago, P M ^a   Conesa, R ^a   Palop, A ^a  

^a TECHNICAL UNIVERSITY OF CARTAGENA   (Spain)

Author keywords

Bacillus stearothermophilus; Bacterial spores; Neural networks; Predictive microbiology; Thermal inactivation

Indexed keywords

SODIUM CHLORIDE;

ARTICLE; ARTIFICIAL NEURAL NETWORK; BACTERIAL SPORE; BACTERIAL STRAIN; BIOLOGICAL MODEL; GEOBACILLUS STEAROTHERMOPHILUS; HEAT TOLERANCE; MATHEMATICAL ANALYSIS; MICROBIAL ACTIVITY; NONHUMAN; PH; TEMPERATURE;

BACILLUS STEAROTHERMOPHILUS; FOOD MICROBIOLOGY; HEAT; HYDROGEN-ION CONCENTRATION; MODELS, BIOLOGICAL; NEURAL NETWORKS (COMPUTER); PREDICTIVE VALUE OF TESTS; SODIUM CHLORIDE; SPORES, BACTERIAL;

BACTERIA (MICROORGANISMS); GEOBACILLUS STEAROTHERMOPHILUS;

EID: 31044452784     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2005.06.016     Document Type: Article

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