Mild thermal process combined with vanillin plus citral to help shorten the inactivation time for Listeria innocua in orange juice

Food and Bioprocess Technology

Volumn 3, Issue 5, 2010, Pages 752-761

  Char, Cielo D ^a   Guerrero, Sandra N ^a   Alzamora, Stella M ^a  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

Author keywords

Citral; Gompertz; Listeria innocua; Orange juice; Vanillin; Weibull

Indexed keywords

BACTERICIDAL EFFECTS; COMBINED TREATMENT; DETRIMENTAL EFFECTS; HEATING TREATMENTS; LISTERIA INNOCUA; LISTERIA MONOCYTOGENES; MODERATE TEMPERATURE; MODIFIED-GOMPERTZ MODEL; ORANGE JUICE; SURVIVAL CURVES; THERMAL PROCESS; THERMAL PROCESSING; THERMAL TREATMENT; WEIBULL;

BACTERICIDES; CURVE FITTING; HEAT TREATMENT; HEATING; LISTERIA;

FRUIT JUICES;

LISTERIA INNOCUA; LISTERIA MONOCYTOGENES;

EID: 77955230179     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-008-0155-x     Document Type: Article

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