Bacteria, mould and yeast spore inactivation studies by scanning electron microscope observations

International Journal of Food Microbiology

Volumn 263, Issue , 2017, Pages 17-25

  Rozali, Siti N M ^a   Milani, Elham A ^a   Deed, Rebecca C ^b   Silva, Filipa V M ^a  

^a UNIVERSITY OF AUCKLAND   (New Zealand)

^b UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

Fungi; Heat; High pressure processing; Scanning electron microscopy; Spore former; Thermal inactivation

Indexed keywords

ALICYCLOBACILLUS; ALICYCLOBACILLUS ACIDOTERRESTRIS; ARTICLE; ASCOSPORE; BACTERIAL SPORE; CELL DESTRUCTION; CELL STRUCTURE; CONTROLLED STUDY; FIELD EMISSION SCANNING ELECTRON MICROSCOPY; FOOD SPOILAGE; GEOBACILLUS STEAROTHERMOPHILUS; HEAT TREATMENT; HYDRATION; INNER MEMBRANE; INSTRUMENT STERILIZATION; MEMBRANE PERMEABILITY; MOULD; MOULD SPORE; NEOSARTORYA; NEOSARTORYA FISCHERI; NONHUMAN; PASTEURIZATION; PHYSICAL CHEMISTRY; SACCHAROMYCES CEREVISIAE; WATER CONTENT; YEAST; FRUIT; FUNGUS; FUNGUS SPORE; GROWTH, DEVELOPMENT AND AGING; HEAT; MICROBIAL VIABILITY; MICROBIOLOGY; SCANNING ELECTRON MICROSCOPY; ULTRASTRUCTURE;

ALICYCLOBACILLUS; FRUIT; FUNGI; GEOBACILLUS STEAROTHERMOPHILUS; HOT TEMPERATURE; MICROBIAL VIABILITY; MICROSCOPY, ELECTRON, SCANNING; PASTEURIZATION; SACCHAROMYCES CEREVISIAE; SPORES, BACTERIAL; SPORES, FUNGAL;

EID: 85030769925     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2017.10.008     Document Type: Article

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