Processing temperature, alcohol and carbonation levels and their impact on pulsed electric fields (PEF) mitigation of selected characteristic microorganisms in beer

Food Research International

Volumn 44, Issue 8, 2011, Pages 2524-2533

  Walkling Ribeiro, M ^a   Rodriguez Gonzalez O ^a   Jayaram, S H ^b   Griffiths, M W ^a  

^a UNIVERSITY OF GUELPH   (Canada)

^b UNIVERSITY OF WATERLOO   (Canada)

Author keywords

Carbon dioxide; Ethanol content; Heat pasteurization alternative; Native beer microorganisms; Processing temperature; Pulsed electric fields; Response surface modelling

Indexed keywords

HEAT PASTEURIZATION; NATIVE BEER MICROORGANISMS; PROCESSING TEMPERATURE; PULSED ELECTRIC FIELD; RESPONSE SURFACE MODELLING;

BACTERIOLOGY; BEER; CARBON DIOXIDE; CARBONATION; ELECTRIC FIELDS; ETHANOL; MICROORGANISMS; PASTEURIZATION; SALMONELLA; SURFACE PROPERTIES; TEMPERATURE; YEAST;

PROCESSING;

BACILLUS SUBTILIS; LACTOBACILLUS PLANTARUM; SACCHAROMYCES CEREVISIAE; SALMONELLA CHOLERAESUIS;

EID: 80051567764     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.01.046     Document Type: Article

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