Synergistic effects of high pressure processing and slightly acidic electrolysed water on the inactivation of Bacillus cereus spores

International Journal of Food Science and Technology

Volumn 52, Issue 11, 2017, Pages 2429-2435

  Wang, Liping ^a   Xia, Qiang ^a   Li, Yunfei ^a  

^a SHANGHAI JIAO TONG UNIVERSITY   (China)

Author keywords

Bacillus cereus spores; high pressure processing; hurdle technology; inactivation; slightly acidic electrolysed water; synergistic effects

Indexed keywords

BACILLUS CEREUS; BACTERIOLOGY; HEAT RESISTANCE; SUSPENSIONS (FLUIDS);

BACILLUS CEREUS SPORES; HIGH PRESSURE PROCESSING; HURDLE TECHNOLOGY; INACTIVATION; SYNERGISTIC EFFECT;

HIGH PRESSURE EFFECTS;

EID: 85026644664     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13527     Document Type: Article

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