Shift of pH-value during thermal treatments in buffer solutions and selected foods

International Journal of Food Properties

Volumn 14, Issue 4, 2011, Pages 870-881

  Reineke, Kai ^a,c   Mathys, Alexander ^a,b   Knorr, Dietrich ^a  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

^c Department of Food Biotechnology and Food Process Engineering ^*  (Germany)

Author keywords

Buffer solutions; Food; Milk; pH Shift; Spore inactivation; Temperature

Indexed keywords

BABY FOODS; BUFFER SOLUTIONS; FOOD; FOOD INDUSTRIES; FOOD MATRIXES; GLASS ELECTRODES; MEASUREMENT CELL; MILK; NERNST EQUATION; PBS BUFFER SOLUTIONS; PH VALUE; PROCESS PARAMETERS; SIDE REACTIONS; SPORE INACTIVATION; TEMPERATURE DEPENDENT; TEMPERATURE INCREASE; TEMPERATURE RANGE;

CHEMICAL CONTAMINATION; FOOD PRESERVATION; FOOD PRESERVATIVES; HEAT TREATMENT; PH;

THERMAL PROCESSING (FOODS);

BACTERIA (MICROORGANISMS);

EID: 79959208332     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910903456978     Document Type: Article

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