Inactivation kinetics of Salmonella spp. under thermal and emerging treatments: A review

Food Research International

Volumn 45, Issue 2, 2012, Pages 700-712

  Bermúdez Aguirre, Daniela ^a   Corradini, Maria G ^b  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b UNIVERSIDAD ARGENTINA DE LA EMPRESA   (Argentina)

Author keywords

Emerging technologies; Mathematical modeling; Nonthermal treatment; Salmonella; Thermal treatment

Indexed keywords

EMERGING TECHNOLOGIES; FIRST ORDER KINETICS; FOOD PROCESSING TECHNOLOGY; HIGH IMPACT; INACTIVATION KINETICS; MATHEMATICAL MODELING; MICROBIAL INACTIVATION; MODEL SYSTEM; NONTHERMAL TREATMENT; PREDICTIVE ABILITIES; SALMONELLA SPP; SENSORY CHARACTERISTICS; SURVIVAL CURVES; THERMAL FOOD PROCESSING;

FOOD PROCESSING; FOOD PRODUCTS; HEAT TREATMENT; TECHNOLOGY;

SALMONELLA;

SALMONELLA;

EID: 84857406903     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.05.040     Document Type: Review

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