Thermal inactivation of Alicyclobacillus acidoterrestris spores under different temperature, soluble solids and pH conditions for the design of fruit processes.

Thermal inactivation of Alicyclobacillus acidoterrestris spores under different temperature, soluble solids and pH conditions for the design of fruit processes.

Item
http://www.wikidata.org/entity/Q54071417
Alicyclobacillus spp. in the fruit juice industry: history, characteristics, and current isolation/detection procedures.Target selection in designing pasteurization processes for shelf-stable high-acid fruit products.Discrimination between Bacillus and Alicyclobacillus isolates in apple juice by Fourier transform infrared spectroscopy and multivariate analysis.Microbial modeling of thermal resistance of Alicyclobacillus acidoterrestris CRA7152 spores in concentrated orange juice with nisin addition.Inactivation of Alicyclobacillus acidoterrestris using high pressure homogenization and dimethyl dicarbonate.Micronized benzoic acid decreases the concentration necessary to preserve acidic beverages against Alicyclobacillus.Development of novel Alicyclobacillus spp. isolation medium.Prevention of the accumulation of Alicyclobacillus in apple concentrate by restricting the continuous process running time.Effect of bovicin HC5 on growth and spore germination of Bacillus cereus and Bacillus thuringiensis isolated from spoiled mango pulp.Inactivation of Yeast on Grapes by Plasma-Activated Water and Its Effects on Quality Attributes.Microbial modeling of Alicyclobacillus acidoterrestris CRA 7152 growth in orange juice with nisin added.Inactivation of Alicyclobacillus acidoterrestris spores in apple and orange juice concentrates by gamma irradiation.Radiation-heat synergism for inactivation of Alicyclobacillus acidoterrestris spores in citrus juice.The Importance of Endospore-Forming Bacteria Originating from Soil for Contamination of Industrial Food Processing
P2860

Thermal inactivation of Alicyclobacillus acidoterrestris spores under different temperature, soluble solids and pH conditions for the design of fruit processes.

Item
http://www.wikidata.org/entity/Q54071417
description
1999 nî lūn-bûn
@nan
1999年の論文
@ja
1999年学术文章
@wuu
1999年学术文章
@zh-cn
1999年学术文章
@zh-hans
1999年学术文章
@zh-my
1999年学术文章
@zh-sg
1999年學術文章
@yue
1999年學術文章
@zh
1999年學術文章
@zh-hant
name
Thermal inactivation of Alicyc ...... the design of fruit processes.
@en
Thermal inactivation of Alicyc ...... the design of fruit processes.
@nl
type
label
Thermal inactivation of Alicyc ...... the design of fruit processes.
@en
Thermal inactivation of Alicyc ...... the design of fruit processes.
@nl
prefLabel
Thermal inactivation of Alicyc ...... the design of fruit processes.
@en
Thermal inactivation of Alicyc ...... the design of fruit processes.
@nl
P1433
P1476
P2093
P304
P31
P356
P433
P478
P577
P698
P356
P1433
P1476
Thermal inactivation of Alicyc ...... the design of fruit processes.
@en
P2093
P304
P31
P356
10.1016/S0168-1605(99)00103-8
P433
P478
P577
P698