Modelling the effects of food ingredients and pH on high-pressure processing inactivation of Bacillus cereus spores: A laboratorial study

International Journal of Food Science and Technology

Volumn 45, Issue 9, 2010, Pages 1862-1869

  Gao, Yu Long ^a   Ju, Xing Rong ^a  

^a NANJING UNIVERSITY OF FINANCE AND ECONOMICS   (China)

Author keywords

Bacillus cereus spores; Food ingredients; High hydrostatic pressure; Predictive model; Response surface methodology

Indexed keywords

BACILLUS CEREUS SPORES; FOOD INGREDIENTS; HIGH HYDROSTATIC PRESSURE; PREDICTIVE MODELS; RESPONSE SURFACE METHODOLOGY;

BACILLI; BACTERIOLOGY; FOOD ADDITIVES; HIGH PRESSURE EFFECTS; HYDRAULICS; HYDRODYNAMICS; HYDROSTATIC PRESSURE; PH EFFECTS; PREDICTIVE CONTROL SYSTEMS; SUGAR (SUCROSE); SURFACE PROPERTIES;

BACILLUS CEREUS;

BACILLUS CEREUS; BACTERIA (MICROORGANISMS); GLYCINE MAX;

EID: 77956103060     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02350.x     Document Type: Article

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