Modeling the combined effects of pH, temperature and ascorbic acid concentration on the heat resistance of Alicyclobacillus acidoterrestis

International Journal of Food Microbiology

Volumn 120, Issue 3, 2007, Pages 266-273

  Bahçeci, K Savaş ^a   Acar, Jale ^a  

^a HACETTEPE UNIVERSITY   (Turkey)

Author keywords

Alicyclobacillus acidoterrestris; Apple juice; Apple nectar; D value; Response surface methodology; z value

Indexed keywords

ASCORBIC ACID;

ALICYCLOBACILLUS; APPLE JUICE; ARTICLE; BACTERIAL SPORE; CONTROLLED STUDY; FOOD INDUSTRY; HEAT TOLERANCE; NONHUMAN; PASTEURIZATION; PH; RESPONSE SURFACE METHOD; STATISTICAL SIGNIFICANCE; TEMPERATURE SENSITIVITY;

ASCORBIC ACID; BACILLACEAE; BEVERAGES; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; DOSE-RESPONSE RELATIONSHIP, DRUG; FOOD HANDLING; FOOD MICROBIOLOGY; HEAT; HUMANS; HYDROGEN-ION CONCENTRATION; MALUS; MODELS, BIOLOGICAL; SPORES, BACTERIAL; TEMPERATURE;

ALICYCLOBACILLUS; ALICYCLOBACILLUS ACIDOTERRESTRIS; MALUS X DOMESTICA;

EID: 36248935625     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2007.09.004     Document Type: Article

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