Microbial inactivation kinetics in soymilk during continuous flow high-pressure throttling

Journal of Food Science

Volumn 74, Issue 6, 2009, Pages

  Sharma, Vijendra ^a   Singh, Rakesh K ^a   Toledo, Romeo T ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

High pressure throttling; Hold time; Injured spores; Soymilk; Sporicidal effects

Indexed keywords

PEPTONE;

ANALYSIS OF VARIANCE; ARTICLE; BACTERIAL COUNT; BACTERIAL SPORE; CLOSTRIDIUM; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; KINETICS; METHODOLOGY; MICROBIOLOGY; PHYSIOLOGY; PRESSURE; SOYBEAN; SOYBEAN MILK; TEMPERATURE; TIME;

ANALYSIS OF VARIANCE; CLOSTRIDIUM; COLONY COUNT, MICROBIAL; FOOD HANDLING; FOOD MICROBIOLOGY; KINETICS; PEPTONES; PRESSURE; SOY MILK; SOYBEANS; SPORES, BACTERIAL; TEMPERATURE; TIME FACTORS;

BACTERIA (MICROORGANISMS); CLOSTRIDIUM SPOROGENES; GLYCINE MAX;

EID: 70350144321     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01201.x     Document Type: Article

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