Statistical prediction of effects of food composition on reduction of Bacillus subtilis As 1.1731 spores suspended in food matrices treated with high pressure

Journal of Food Engineering

Volumn 82, Issue 1, 2007, Pages 68-76

  Gao, Yu Long ^a   Ju, Xing Rong ^a  

^a NANJING UNIVERSITY OF FINANCE AND ECONOMICS   (China)

Author keywords

Food compositions; High pressure processing (HPP); Inactivation of B. subtilis spores; Predictive model

Indexed keywords

BACTERIA; HEAT TREATMENT; HIGH PRESSURE ENGINEERING; HYDROSTATIC PRESSURE; MATHEMATICAL MODELS; STATISTICAL METHODS; SURFACE TREATMENT;

FOOD COMPOSITIONS; HIGH PRESSURE PROCESSING (HPP); INACTIVATION OF B. SUBTILIS SPORES; PREDICTIVE MODEL;

FOOD PRODUCTS;

BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); GLYCINE MAX;

EID: 33947318251     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.01.019     Document Type: Article

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