Synergistic effect of pressure, temperature and pH on inactivation of Bacillus subtilis spores in buffer and model food systems

Journal of Food Process Engineering

Volumn 33, Issue 5, 2010, Pages 781-801

  Balasubramanian, S ^a   Balasubramaniam, V M ^b  

^a LOUISIANA STATE UNIVERSITY AGRICULTURAL CENTER   (United States)

^b OHIO STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BACILLUS SUBTILIS; BACILLUS SUBTILIS SPORES; EFFECTIVE TOOL; FOOD MATRIXES; FOOD PROCESSORS; FOOD SYSTEM; HOLDING TIME; IN-PROCESS; PHOSPHATE BUFFERS; PILOT SCALE; PROCESS TEMPERATURE; PRODUCT FORMULATION; SPORE LETHALITY; SYNERGISTIC EFFECT;

BACTERIOLOGY; ORGANIC POLYMERS; PRESSURE EFFECTS;

PH EFFECTS;

BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); LYCOPERSICON ESCULENTUM;

EID: 77957252601     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2008.00304.x     Document Type: Article

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