Modeling the isothermal inactivation curves of Listeria innocua CECT 910 in a vegetable beverage under low-temperature treatments and different pH levels

Food Science and Technology International

Volumn 22, Issue 6, 2016, Pages 525-535

  Vega, Sandra ^a   Saucedo, Daniela ^a   Rodrigo, Dolores ^a   Pina, Consuelo ^a   Armero, Carmen ^b   Martínez, Antonio ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Inactivation kinetic; Listeria innocua; mathematical modeling; thermal treatment; vegetable beverage

Indexed keywords

BEVERAGES; DISEASES; HEAT TREATMENT; MATHEMATICAL MODELS; SENSITIVITY ANALYSIS; TEMPERATURE; VEGETABLES;

AKAIKE INFORMATION CRITERION; INACTIVATION KINETICS; LINEAR RELATIONSHIPS; LISTERIA INNOCUA; LOW TEMPERATURE TREATMENT; MODIFIED GOMPERTZ EQUATIONS; THERMAL INACTIVATION; VEGETABLE BEVERAGES;

LISTERIA;

BACTERIAL COUNT; BEVERAGE; BIOLOGICAL MODEL; COLD; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; LISTERIA; MICROBIOLOGY; PH; PROCEDURES; VEGETABLE;

BEVERAGES; COLD TEMPERATURE; COLONY COUNT, MICROBIAL; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; LISTERIA; MODELS, BIOLOGICAL; VEGETABLES;

EID: 84983534939     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013215624807     Document Type: Article

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