Microbiological efficacy of pressure assisted thermal processing and natural extracts against Bacillus amyloliquefaciens spores suspended in deionized water and beef broth

Food and Bioproducts Processing

Volumn 95, Issue , 2015, Pages 183-191

  Devatkal, Suresh ^a,b   Somerville, Jeremy ^a   Thammakulkrajang, Rarinthorn ^a   Balasubramaniam, V M ^a  

^a OHIO STATE UNIVERSITY   (United States)

^b National Research Centre on Meat   (India)

Author keywords

Beef broth; High pressure processing; Natural antimicrobials; Natural extracts; Pressure assisted thermal processing; Spore inactivation

Indexed keywords

BACTERIOLOGY; BEEF; DEIONIZED WATER; RAPID THERMAL ANNEALING;

BEEF BROTH; HIGH PRESSURE PROCESSING; NATURAL EXTRACTS; NATURAL-ANTIMICROBIALS; PRESSURE-ASSISTED THERMAL PROCESSING; SPORE INACTIVATION;

MEATS;

BACILLUS AMYLOLIQUEFACIENS; LYTHRACEAE; TAMARINDUS INDICA;

EID: 84930629971     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2015.05.007     Document Type: Article

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