Resistance of Byssochlamys nivea and Neosartorya fischeri mould spores of different age to high pressure thermal processing and thermosonication

Journal of Food Engineering

Volumn 201, Issue , 2017, Pages 9-16

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

^a UNIVERSITY OF AUCKLAND   (New Zealand)

^b UNIVERSITY OF RIAU   (Indonesia)

Author keywords

Ascospore; Fruit products; Fungi; HPP; Kinetics; Spore age

Indexed keywords

ENZYME KINETICS; FRUIT JUICES; FRUITS; FUNGI; HEAT TREATMENT;

ASCOSPORE; BYSSOCHLAMYS NIVEA; HEAT RESISTANT; NEOSARTORYA FISCHERI; PRODUCT MANUFACTURERS; SPORE AGE; SPORE NUMBERS; THERMO SONICATIONS;

MOLDS;

EID: 85009923624     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2017.01.007     Document Type: Article

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