Bacterial spore inactivation at 45-65 °C using high pressure processing: Study of Alicyclobacillus acidoterrestris in orange juice

Food Microbiology

Volumn 32, Issue 1, 2012, Pages 206-211

  Silva, Filipa V M ^a   Tan, Eng Keat ^a   Farid, Mohammed ^a  

^a UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

Bacillus; Mild temperature; Pasteurization; Spores; Sterilization; Ultra high pressure

Indexed keywords

ALICYCLOBACILLUS; ARTICLE; BACTERIAL SPORE; BEVERAGE; EVALUATION; FOOD CONTAMINATION; GROWTH, DEVELOPMENT AND AGING; HEAT; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; PASTEURIZATION; PRESSURE; SWEET ORANGE;

ALICYCLOBACILLUS; BEVERAGES; CITRUS SINENSIS; FOOD CONTAMINATION; HOT TEMPERATURE; MICROBIAL VIABILITY; PASTEURIZATION; PRESSURE; SPORES, BACTERIAL;

ALICYCLOBACILLUS; ALICYCLOBACILLUS ACIDOTERRESTRIS; BACILLUS (BACTERIUM); BACTERIA (MICROORGANISMS);

EID: 84864334207     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2012.04.019     Document Type: Article

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