Efficacy of pressure-assisted thermal processing, in combination with organic acids, against bacillus amyloliquefaciens spores suspended in deionized water and carrot puree

Journal of Food Science

Volumn 75, Issue 1, 2010, Pages

  Ratphitagsanti, Wannasawat ^a   De Lamo Castellvi, Silvia ^a   Balasubramaniam, V M ^a   Yousef, Ahmed Elmeleigy ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

Bacillus; Carrot; Organic acid; Pressure assisted thermal processing; Spore recovery

Indexed keywords

CARBOXYLIC ACID;

ARTICLE; BACILLUS; BACTERIAL SPORE; CANADA; CARROT; DRUG EFFECT; FOOD HANDLING; GERMINATION; HEAT; METHODOLOGY; MICROBIOLOGY; PHYSIOLOGY; PRESSURE;

ALBERTA; BACILLUS; CARBOXYLIC ACIDS; DAUCUS CAROTA; FOOD HANDLING; GERMINATION; HOT TEMPERATURE; PRESSURE; SPORES, BACTERIAL;

BACILLUS (BACTERIUM); BACILLUS AMYLOLIQUEFACIENS; BACTERIA (MICROORGANISMS); DAUCUS CAROTA;

EID: 74249108520     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01450.x     Document Type: Article

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