Effect of high pressure thermal sterilization on the formation of food processing contaminants

Innovative Food Science and Emerging Technologies

Volumn 20, Issue , 2013, Pages 42-50

  Sevenich, Robert ^a   Bark, Florian ^a   Crews, Colin ^b   Anderson, Warwick ^b   Pye, Céline ^b   Riddellova, Katerina ^c   Hradecky, Jaromir ^c   Moravcova, Eliska ^c   Reineke, Kai ^d   Knorr, Dietrich ^a  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

^b FOOD AND ENVIRONMENT RESEARCH AGENCY   (United Kingdom)

^c INSTITUTE OF CHEMICAL TECHNOLOGY   (Czech Republic)

^d LEIBNIZ INSTITUTE FOR AGRICULTURAL ENGINEERING AND BIOECONOMY ATB   (Germany)

Author keywords

Bacillus amyloliquefaciens; Bacterial endospores; Food processing contaminants; Furan; High pressure thermal sterilization; MCPD ester

Indexed keywords

BACILLUS AMYLOLIQUEFACIENS; BACTERIAL ENDOSPORES; FURAN; HIGH PRESSURE THERMAL STERILIZATIONS; MCPD/-ESTER;

AROMATIC COMPOUNDS; BACTERIOLOGY; CHEMICAL CONTAMINATION; CONTAMINATION; ESTERIFICATION; ESTERS; ORGANIC POLLUTANTS; STERILIZATION (CLEANING);

FOOD PROCESSING;

BACILLUS AMYLOLIQUEFACIENS; BACTERIA (MICROORGANISMS); GEOBACILLUS STEAROTHERMOPHILUS;

EID: 84889887197     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2013.07.006     Document Type: Article

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