Heat resistance of G. stearothermophilus and C. sporogenes in carrot and meat alginate purees

Journal of Food Processing and Preservation

Volumn 35, Issue 3, 2011, Pages 376-385

  Hassan, Hussein F ^a   Ramaswamy, Hosahalli S ^a  

^a MCGILL UNIVERSITY   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

CLOSTRIDIUM SPOROGENES; FIRST-ORDER MODELS; GEOBACILLUS STEAROTHERMOPHILUS; HIGH CONCENTRATION; LIQUID FOOD; OIL BATHS; SODIUM ALGINATES; STEAROTHERMOPHILUS; TEMPERATURE CURVES; THERMALLY STABLE; VALIDATION STUDY; VISCOSITY MODIFIERS; WEIBULL MODELS; Z VALUE;

ALGINATE; HEAT RESISTANCE; MEATS; SODIUM; SPECIFIC HEAT; THERMAL LOGGING;

THERMAL PROCESSING (FOODS);

BACTERIA (MICROORGANISMS); CLOSTRIDIUM SPOROGENES; DAUCUS CAROTA; GEOBACILLUS STEAROTHERMOPHILUS;

EID: 79958216067     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2011.00519.x     Document Type: Article

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