Monitoring biochemical changes in bacterial spore during thermal and pressure-assisted thermal processing using FT-IR spectroscopy

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 22, 2007, Pages 9311-9317

  Subramanian, Anand ^a   Ahn, Juhee ^a,b   Balasubramaniam, V M ^a   Rodriguez Saona, Luis ^a  

^a OHIO STATE UNIVERSITY   (United States)

^b Kangwon National University   (South Korea)

Author keywords

Dipicolinic acid; Infrared spectroscopy; Pressure assisted thermal processing; Spore inactivation; Spore resistance

Indexed keywords

ARTICLE; BACILLUS; BACTERIAL SPORE; CHEMISTRY; CLASSIFICATION; CLOSTRIDIUM TYROBUTYRICUM; COMPARATIVE STUDY; HEAT; INFRARED SPECTROSCOPY; PRESSURE;

BACILLUS; CLOSTRIDIUM TYROBUTYRICUM; HEAT; PRESSURE; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; SPORES, BACTERIAL;

BACILLUS AMYLOLIQUEFACIENS; BACILLUS SPHAERICUS; BACTERIA (MICROORGANISMS); CLOSTRIDIUM TYROBUTYRICUM;

EID: 36148970077     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0708241     Document Type: Article

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