Differences in the resistance of microbial spores to thermosonication, high pressure thermal processing and thermal treatment alone

Journal of Food Engineering

Volumn 222, Issue , 2018, Pages 292-297

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

^a UNIVERSITY OF AUCKLAND   (New Zealand)

^b UNIVERSITY OF RIAU   (Indonesia)

Author keywords

Bacteria; High pressure processing; Mould; Pasteurization; Power ultrasound; Spore former

Indexed keywords

BACILLUS CEREUS; BACTERIA; CLOSTRIDIUM; FOOD PROCESSING; HEAT TREATMENT; MOLDS; PASTEURIZATION; THERMAL LOGGING; THERMAL PROCESSING (FOODS);

FOOD SPOILAGE; HIGH PRESSURE; HIGH PRESSURE PROCESSING; MICROBIAL SPECIES; POWER ULTRASOUND; SPORE-FORMER; THERMAL PROCESS; THERMO SONICATIONS;

SPOILAGE;

EID: 85036475472     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2017.11.037     Document Type: Article

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