Design of an experimental viscoelastic food model system for studying Zygosaccharomyces bailii spoilage in acidic sauces

Applied and Environmental Microbiology

Volumn 75, Issue 22, 2009, Pages 7060-7069

  Mertens, L ^a   Geeraerd, A H ^a   Dang, T D T ^a,b   Vermeulen, A ^a,b   Serneels, K ^a   Van Derlinden, E ^a   Cappuyns, A M ^a   Moldenaers, P ^a   Debevere, J ^a,b   Devlieghere, F ^a,b   Van Impe, J F ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

^b GHENT UNIVERSITY   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

ACETIC ACID; FOOD MICROBIOLOGY; GLYCEROL; PH; VISCOELASTICITY; YIELD STRESS;

ABSORBANCE DETECTION; ACETIC ACID CONCENTRATION; FOOD MODEL SYSTEMS; GLYCEROL CONCENTRATION; PREDICTIVE MICRO-BIOLOGY; RHEOLOGICAL BEHAVIORS; SUGAR CONCENTRATION; VISCO-ELASTIC BEHAVIORS;

SPOILAGE;

ACETIC ACID; AGAR; ALGAROBA; ALGINIC ACID; CARBOMER; CARBOXYMETHYLCELLULOSE; CARRAGEENAN; GELATIN; GELLAN; GUAR GUM; PECTIN; STARCH; SUGAR; XANTHAN;

ACETIC ACID; ALCOHOL; EXPERIMENTAL DESIGN; FUNGUS; GROWTH RATE; PHYSICOCHEMICAL PROPERTY; VISCOELASTICITY;

ACIDITY; ARTICLE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; FLOW KINETICS; FOOD CONTAMINATION; FOOD SPOILAGE; FUNGAL CONTAMINATION; FUNGUS GROWTH; MODEL; NONHUMAN; PH; PHYSICAL CHEMISTRY; VISCOELASTICITY; ZYGOSACCHAROMYCES; ZYGOSACCHAROMYCES BAILII;

ZYGOSACCHAROMYCES BAILII;

EID: 70449429206     PISSN: 00992240     EISSN: 10985336     Source Type: Journal    
DOI: 10.1128/AEM.01045-09     Document Type: Article

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