Modeling the inactivation of Neosartorya fischeri ascospores in apple juice by high pressure, power ultrasound and thermal processing

Food Control

Volumn 59, Issue , 2016, Pages 530-537

  Evelyn, ^a,b   Kim, H J ^a   Silva, F V M ^a  

^a UNIVERSITY OF AUCKLAND   (New Zealand)

^b UNIVERSITY OF RIAU   (Indonesia)

Author keywords

Fungi; Heat; High hydrostatic pressure; Modeling; Mould; Sonication; Spore; Survival

Indexed keywords

FUNGI; MALUS X DOMESTICA; NEOSARTORYA FISCHERI;

EID: 84932612711     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2015.06.033     Document Type: Article

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