Response surface analysis of the effects of Capsicum extract, temperature and pH on the growth and inactivation of Listeria monocytogenes

Journal of Food Engineering

Volumn 67, Issue 1-2, 2005, Pages 247-252

  Acero Ortega, Claudia ^a   Dorantes, Lidia ^a   Hernández Sánchez, Humberto ^a   Tapia, Maria Soledad ^b   Gutiérrez López, Gustavo ^a   Alzamora, Stella ^c   López Malo, Aurelio ^d  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^b FACULTAD DE CIENCIAS   (Venezuela)

^c UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^d UNIVERSIDAD DE LAS AMÉRICAS PUEBLA   (Mexico)

Author keywords

Capsicum; Inactivation; Listeria; Modeling; PH

Indexed keywords

BACTERIA; CONCENTRATION (PROCESS); FOOD PROCESSING; FOOD STORAGE; GROWTH KINETICS; PH EFFECTS;

CAPSICUM; INACTIVATION; LISTERIA; SURFACE RESPONSE ANALYSIS;

FOOD PRODUCTS;

BACTERIA; CONCENTRATION; FOOD STORAGE; PH;

BACTERIA (MICROORGANISMS); CAPSICUM; LISTERIA; LISTERIA MONOCYTOGENES;

EID: 8344269443     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.05.059     Document Type: Article

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