Thermal inactivation of lactobacillus plantarum in a model liquid food

Journal of Food Process Engineering

Volumn 34, Issue 4, 2011, Pages 1013-1027

  Augusto, Pedro E D ^a   Tribst, Alline A L ^a   Cristianini, Marcelo ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

ARRHENIUS MODELS; CARBOXYMETHYLCELLULOSE; CONSISTENCY INDEX; DOUBLE WALL; FOOD SYSTEM; INACTIVATION KINETICS; LACTOBACILLUS PLANTARUM; LIMITED INFORMATION; LIQUID FOOD; PHYSICAL CHARACTERIZATION; POWER LAW; PSEUDOPLASTIC; REPRODUCIBILITIES; RHEOLOGICAL BEHAVIORS; RHEOLOGICAL CHARACTERISTICS; RHEOLOGICAL CHARACTERIZATION; THERMAL INACTIVATION; THERMAL PROCESS;

ACTIVATION ENERGY; CHARACTERIZATION; FOOD PRESERVATION; FOOD PRESERVATIVES; FRUIT JUICES; FRUITS; HEAT TREATMENT; LIQUIDS; MICROORGANISMS; RHEOLOGY;

THERMAL PROCESSING (FOODS);

LACTOBACILLUS PLANTARUM;

EID: 79960710397     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/j.1745-4530.2009.00529.x     Document Type: Article

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