Modeling the inactivation of psychrotrophic Bacillus cereus spores in beef slurry by 600 MPa HPP combined with 38-70 °c: Comparing with thermal processing and estimating the energy requirements

Food and Bioproducts Processing

Volumn 99, Issue , 2016, Pages 179-187

  Evelyn, ^a,b   Silva, Filipa V M ^a  

^a UNIVERSITY OF AUCKLAND   (New Zealand)

^b UNIVERSITY OF RIAU   (Indonesia)

Author keywords

Bacteria; Beef safety; Energy; Heat; High pressure processing; HPTP

Indexed keywords

BACILLUS CEREUS; BACTERIA; BACTERIOLOGY; BEEF; FOOD PROCESSING; HEAT TREATMENT; HEATING; MEATS; PROCESSED FOODS;

BACILLUS CEREUS SPORES; EFFECT OF TEMPERATURE; ENERGY; FOOD PROCESSING TECHNOLOGY; HIGH PRESSURE PROCESSING; HPTP; MODERATE TEMPERATURE; THERMAL INACTIVATION;

THERMAL LOGGING;

EID: 84971350735     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2016.05.003     Document Type: Article

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