Inactivation kinetics and reduction of bacillus coagulans spore by the combination of high pressure and moderate heat

Journal of Food Process Engineering

Volumn 32, Issue 5, 2009, Pages 692-708

  Wang, Biao Shi ^a   Li, Bian Sheng ^a   Zeng, Qing Xiao ^a   Huang, Juan ^a   Ruan, Zheng ^a   Zhu, Zhi Wei ^a   Li, Lin ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

ACID PRODUCTS; BACILLUS COAGULANS; BACTERIAL SPORE; BEST FIT; EFFECT OF HIGH PRESSURE; FOOD INDUSTRIES; HIGH PRESSURE; HIGH-PRESSURE TREATMENT; INACTIVATION EFFECT; INACTIVATION KINETICS; LINEAR MODEL; LOG-LOGISTIC MODEL; LOGARITHMIC REDUCTION; MICROBIAL SURVIVAL; OPTIMUM PROCESS CONDITIONS; PHOSPHATE BUFFERS; PREDICTION MODEL; PRESSURE-RESISTANT; REGRESSION COEFFICIENT; SURVIVAL CURVES; SURVIVAL DATA; THERMAL TREATMENT; ULTRAHIGH TEMPERATURE; UP TIME; WEIBULL; WEIBULL MODELS; WHOLE MILK;

ACIDS; BACTERIOLOGY; CURVE FITTING; HEAT TREATMENT; MATHEMATICAL MODELS;

PRESSURE EFFECTS;

BACILLUS COAGULANS; BACTERIA (MICROORGANISMS);

EID: 70349598518     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2007.00239.x     Document Type: Article

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