A prototype of time temperature integrator (TTI) with microbeads-entrapped microorganisms maintained at a constant concentration

Journal of Food Engineering

Volumn 120, Issue 1, 2014, Pages 118-123

  Choi, Dong Yeol ^a   Jung, Seung Won ^a   Kim, Tae Jin ^a   Lee, Seung Ju ^a  

^a Dongguk University   (South Korea)

Author keywords

Kinetics; Lactic acid bacteria; Microbead; Microbial; SPG membrane emulsification; TTI

Indexed keywords

LACTIC ACID BACTERIA; MICROBEADS; MICROBIAL; SPG MEMBRANE EMULSIFICATION; TTI;

EMULSIFICATION; ENZYME KINETICS; KINETICS; LACTIC ACID; MICROORGANISMS; REACTION RATES;

GROWTH KINETICS;

EID: 84883260336     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2013.07.021     Document Type: Article

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