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Volumn 674, Issue , 2005, Pages 245-251

The Quasi-chemical kinetics model for the inactivation of microbial pathogens using high pressure processing

Author keywords

Equivalence chart; Escherichia coli; High Pressure Processing; Listeria monocytogenes; Nonlinear kinetics; Primary and secondary predictive models

Indexed keywords


EID: 84864607079     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/ActaHortic.2005.674.28     Document Type: Conference Paper
Times cited : (9)

References (8)
  • 1
    • 0029112191 scopus 로고    scopus 로고
    • Mathematics of predictive food microbiology
    • Baranyi, J. and Roberts, T.A. 1997. Mathematics of predictive food microbiology. Intl. J. Food Microbiol. 24:199-218.
    • (1997) Intl. J. Food Microbiol. , vol.24 , pp. 199-218
    • Baranyi, J.1    Roberts, T.A.2
  • 2
    • 84879921567 scopus 로고    scopus 로고
    • The quasi-chemical model for the inactivation of E. coli ATCC 11229 using high pressure processing
    • (Symposium presentation), Las Vegas, NV, 12-16 July
    • Doona, C.J., Feeherry, F.E., and Ross, E.W. 2004. The Quasi-chemical model for the inactivation of E. coli ATCC 11229 using high pressure processing. (Symposium presentation) Institute of Food Technologists Annual Meeting, Las Vegas, NV, 12-16 July.
    • (2004) Institute of Food Technologists Annual Meeting
    • Doona, C.J.1    Feeherry, F.E.2    Ross, E.W.3
  • 4
    • 0013044822 scopus 로고    scopus 로고
    • Modeling the growth and death of bacteria in intermediate moisture foods
    • Feeherry, F.E., Ross, E.W. and Taub, I.A. 2001. Modeling the growth and death of bacteria in intermediate moisture foods. Acta Hort. 566: 123-128.
    • (2001) Acta Hort. , vol.566 , pp. 123-128
    • Feeherry, F.E.1    Ross, E.W.2    Taub, I.A.3
  • 5
    • 0037394531 scopus 로고    scopus 로고
    • Effect of water activity on Staphyloccocus aureus growth in intermediate moisture bread
    • Feeherry, F.E., Taub, I.A. and Doona, C.J. 2003. Effect of water activity on Staphyloccocus aureus growth in intermediate moisture bread. J. Food Sci. 68:982-987.
    • (2003) J. Food Sci. , vol.68 , pp. 982-987
    • Feeherry, F.E.1    Taub, I.A.2    Doona, C.J.3
  • 7
    • 13944281405 scopus 로고    scopus 로고
    • The mathematical properties of the quasi-chemical model for microorganism growth/death kinetics in foods
    • (In Press)
    • Ross, E.W., Taub, I.A., C.J. Doona and Feeherry, F.E. 2005. The mathematical properties of the quasi-chemical model for microorganism growth/death kinetics in foods. Intl. J. Food Microbiol. (In Press).
    • (2005) Intl. J. Food Microbiol
    • Ross, E.W.1    Taub, I.A.2    Doona, C.J.3    Feeherry, F.E.4
  • 8
    • 0242578346 scopus 로고    scopus 로고
    • A quasichemical kinetics model for the growth and death of Staphylococcus aureus in intermediate moisture bread
    • Taub I.A., Feeherry, F.E., Ross, E.W., Kustin, K. and Doona, C.J. 2003. A quasichemical kinetics model for the growth and death of Staphylococcus aureus in intermediate moisture bread. J. Food Sci. 68: 2530-2537.
    • (2003) J. Food Sci. , vol.68 , pp. 2530-2537
    • Taub, I.A.1    Feeherry, F.E.2    Ross, E.W.3    Kustin, K.4    Doona, C.J.5


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.