Effect of sweet solutes and potassium sorbate on the thermal inactivation of Z. bailii in model aqueous systems

Food Research International

Volumn 39, Issue 4, 2006, Pages 480-485

  Gliemmo, María F ^a   Campos, Carmen A ^a,b   Gerschenson, Lía N ^a,b  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^b Universidad de Buenos Aires ^*  (Argentina)

Author keywords

Potassium sorbate; Sweet solutes; Thermal inactivation; Z. bailii

Indexed keywords

POTASSIUM SORBATE; SWEET SOLUTES; THERMAL INACTIVATION; Z. BAILII;

GLUCOSE; HEAT TREATMENT; MATHEMATICAL MODELS; POTASSIUM COMPOUNDS;

FOOD PROCESSING;

ZYGOSACCHAROMYCES; ZYGOSACCHAROMYCES BAILII;

EID: 32544442735     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2005.10.001     Document Type: Article

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