Nonthermal pasteurization of beer by high pressure processing: modelling the inactivation of saccharomyces cerevisiae ascospores in different alcohol beers

High Pressure Research

Volumn 36, Issue 4, 2016, Pages 595-609

  Milani, Elham A ^a   Silva, Filipa V M ^a  

^a UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

Alcoholic beverages; high hydrostatic pressure; sensory; spores; stability; yeast

Indexed keywords

ALCOHOLIC BEVERAGES; CONVERGENCE OF NUMERICAL METHODS; HYDROSTATIC PRESSURE; PASTEURIZATION; YEAST;

ALCOHOL CONTENTS; HIGH HYDROSTATIC PRESSURE; HIGH PRESSURE PROCESSING; INDUSTRIAL PRODUCTION; NON-THERMAL PASTEURIZATION; PROCESSING TIME; SENSORY; SPORES;

BEER;

EID: 84971377499     PISSN: 08957959     EISSN: 14772299     Source Type: Journal    
DOI: 10.1080/08957959.2016.1190354     Document Type: Article

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