Kinetic study of Bacillus cereus spore inactivation by high pressure high temperature treatment

Innovative Food Science and Emerging Technologies

Volumn 26, Issue , 2014, Pages 12-17

  Luu Thi, Hue ^a   Grauwet, Tara ^a   Vervoort, Liesbeth ^a   Hendrickx, Marc ^a   Michiels, Chris W ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

Bacillus cereus spores; D value; High pressure high temperature treatment; Inactivation; Thermal treatment; z value

Indexed keywords

BACTERIOLOGY; HEAT TREATMENT; HIGH PRESSURE EFFECTS; KINETIC THEORY; KINETICS; SPOILAGE; THERMAL PROCESSING (FOODS);

BACILLUS CEREUS SPORES; D VALUES; HIGH PRESSURE HIGH TEMPERATURE; INACTIVATION; Z VALUE;

BACILLUS CEREUS;

BACILLUS CEREUS;

EID: 84916219786     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2014.07.005     Document Type: Article

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