Inactivation of Alicyclobacillus acidoterrestris spores in apple juice by supercritical carbon dioxide

International Journal of Food Microbiology

Volumn 136, Issue 1, 2009, Pages 95-100

  Bae, Y Y ^a   Lee, H J ^a   Kim, S A ^a   Rhee, M S ^a  

^a Korea University   (South Korea)

Author keywords

Alicyclobacillus acidoterrestris spores; Apple juice; Heat treatment; Inactivation; Pressure; Supercritical carbon dioxide

Indexed keywords

CARBON DIOXIDE;

ALICYCLOBACILLUS; ALICYCLOBACILLUS ACIDOTERRESTRIS; APPLE JUICE; ARTICLE; BACTERIAL SPORE; BACTERIAL SURVIVAL; BACTERICIDAL ACTIVITY; CONTROLLED STUDY; ENERGY FILTERED TRANSMISSION ELECTRON MICROSCOPY; FOOD ANALYSIS; FOOD QUALITY; HEAT TREATMENT; MICROBIAL MORPHOLOGY; NONHUMAN; PH; PHYSICAL CHEMISTRY; PRESSURE; SCANNING ELECTRON MICROSCOPY; SUPERCRITICAL FLUID; TEMPERATURE DEPENDENCE; TIME;

ALICYCLOBACILLUS; BEVERAGES; CARBON DIOXIDE; FOOD HANDLING; FOOD MICROBIOLOGY; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; HYDROSTATIC PRESSURE; MALUS; MICROBIAL VIABILITY; SPORES, BACTERIAL; TIME FACTORS;

ALICYCLOBACILLUS ACIDOTERRESTRIS; MALUS X DOMESTICA;

EID: 70350334657     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.09.015     Document Type: Article

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