Effect of the substrate's microstructure on the growth of Listeria monocytogenes

Food Research International

Volumn 64, Issue , 2014, Pages 683-691

  Aspridou, Z ^a   Moschakis, T ^a   Biliaderis, C G ^a   Koutsoumanis, K P ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Gelatin; Gelation rheology; Growth kinetics; Listeria monocytogenes; Microstructure; Model dairy product; Sodium alginate

Indexed keywords

DAIRY PRODUCTS; GELATION; GROWTH KINETICS; GROWTH RATE; KINETICS; LIQUIDS; MICROSTRUCTURE; SODIUM ALGINATE; SOL-GELS; SUBSTRATES;

EFFECT OF THE MICROSTRUCTURES; EXPONENTIAL GROWTH PHASE; FOOD-BORNE PATHOGENS; GELATIN; LISTERIA MONOCYTOGENES; MAXIMUM SPECIFIC GROWTH RATES; SOLID CONCENTRATIONS; STRUCTURAL PARAMETER;

PATHOGENS; GROWTH KINETICS;

EID: 84907299958     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.07.031     Document Type: Article

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