Bacterial spore inactivation by ultra-high pressure homogenization

Innovative Food Science and Emerging Technologies

Volumn 26, Issue , 2014, Pages 116-123

  Georget, E ^a,b   Miller, B ^a   Aganovic, K ^a   Callanan, M ^c   Heinz, V ^a   Mathys, A ^a  

^a German Institute of Food Technologies (DIL) eV   (Germany)

^b LEIBNIZ UNIVERSITY HANNOVER   (Germany)

^c NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Bacillus subtilis; Bacterial spore; Continuous processing; Geobacillus stearothermophilus; Sterilization; Ultra high pressure homogenization UHPH

Indexed keywords

CULTIVATION; STERILIZATION (CLEANING); TECHNOLOGY TRANSFER;

BACILLUS SUBTILIS; BACTERIAL SPORE; CONTINUOUS PROCESSING; GEOBACILLUS STEAROTHERMOPHILUS; ULTRA-HIGH PRESSURE HOMOGENIZATIONS;

BACTERIOLOGY;

BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); GEOBACILLUS STEAROTHERMOPHILUS;

EID: 84915806113     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2014.08.004     Document Type: Article

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