Target selection in designing pasteurization processes for shelf-stable high-acid fruit products

Critical Reviews in Food Science and Nutrition

Volumn 44, Issue 5, 2004, Pages 353-360

  Silva, Filipa V M ^a   Gibbs, Paul ^b  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^b LEATHERHEAD FOOD RESEARCH   (United Kingdom)

Author keywords

Alicyclobacillus acidoterrestris; Criteria; Enzyme; Microorganism; Spore

Indexed keywords

FRUIT PRODUCTS; PASTEURIZATION; PECTINESTERASE;

ACIDITY; ENZYMES; HEAT RESISTANCE; HEAT TREATMENT; PH EFFECTS; REFRIGERATION; YEAST;

AGRICULTURAL PRODUCTS;

ARTICLE; BACTERIAL SPORE; ENZYMOLOGY; FOOD CONTROL; FOOD INDUSTRY; FOOD PRESERVATION; FRUIT; GROWTH, DEVELOPMENT AND AGING; HEAT; INSTRUMENT STERILIZATION; METHODOLOGY; MICROBIOLOGY; PH; QUALITY CONTROL; STANDARD;

FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD-PROCESSING INDUSTRY; FRUIT; HEAT; HYDROGEN-ION CONCENTRATION; QUALITY CONTROL; REFERENCE STANDARDS; SPORES, BACTERIAL; STERILIZATION;

ALICYCLOBACILLUS; ALICYCLOBACILLUS ACIDOTERRESTRIS; BACILLUS COAGULANS; BACILLUS MEGATERIUM; BACTERIA (MICROORGANISMS); BYSSOCHLAMYS FULVA; BYSSOCHLAMYS NIVEA; CLOSTRIDIUM; CLOSTRIDIUM BUTYRICUM; EUPENICILLIUM; EUPENICILLIUM JAVANICUM; NEOSARTORYA; TALAROMYCES; TALAROMYCES FLAVUS;

EID: 5444261283     PISSN: 10408398     EISSN: None     Source Type: Journal    
DOI: 10.1080/10408690490489251     Document Type: Article

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