Modeling the inactivation kinetics of Bacillus coagulans spores in tomato pulp from the combined effect of high pressure and moderate temperature

LWT

Volumn 53, Issue 1, 2013, Pages 107-112

  Zimmermann, Morgana ^a   Schaffner, Donald W ^b   Aragão, Gláucia M F ^a  

^a FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

^b RUTGERS UNIVERSITY   (United States)

Author keywords

Bacillus coagulans; High hydrostatic pressure; Inactivation kinetics; Moderate temperature; Tomato pulp

Indexed keywords

BACTERIOLOGY; FOOD PRESERVATION; FRUITS; HIGH PRESSURE EFFECTS; HYDRAULICS; KINETICS; MICROORGANISMS; SPOILAGE; THERMAL LOGGING;

BACILLUS COAGULANS; COMBINED EFFECT; EFFECT OF HIGH PRESSURE; HIGH HYDROSTATIC PRESSURE; HIGH HYDROSTATIC PRESSURE PROCESSING; INACTIVATION KINETICS; LOG REDUCTIONS; MODERATE TEMPERATURE; PRESSURE AND TEMPERATURE; TOMATO PULPS;

HYDROSTATIC PRESSURE;

BACILLUS COAGULANS; BACTERIA (MICROORGANISMS); LYCOPERSICON ESCULENTUM;

EID: 84876711580     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.01.026     Document Type: Article

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