Microbiological Aspects of High-Pressure Processing of Food: Inactivation of Microbial Vegetative Cells and Spores-Reference-Cited by-同舟云学术

Microbiological Aspects of High-Pressure Processing of Food: Inactivation of Microbial Vegetative Cells and Spores

Published:2016 Issue: Volume: Page:271-294
ISSN:1571-0297
Container-title:High Pressure Processing of Food
language:
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Author:

Daryaei Hossein,Yousef Ahmed E.,Balasubramaniam V. M.

Publisher

Springer New York

Link

http://link.springer.com/content/pdf/10.1007/978-1-4939-3234-4_14

Reference128 articles.

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2. Ahn J, Balasubramaniam VM (2007b) Physiological responses of Bacillus amyloliquefaciens spores to high pressure. J Microbiol Biotechnol 17(3):524–529

3. Ahn J, Balasubramaniam VM, Yousef AE (2007) Inactivation kinetics of selected aerobic and anaerobic bacterial spores by pressure-assisted thermal processing. Int J Food Microbiol 113:321–329

4. Alpas H, Kalchayanand N, Bozoglu F, Ray B (2000) Interactions of high hydrostatic pressure, pressurization temperature and pH on death and injury of pressure-resistant and pressure-sensitive strains of foodborne pathogens. Int J Food Microbiol 60:33–42

5. Anon (2000) Kinetics of microbial inactivation for alternative food processing technologies. J Food Sci 65(8): Special Supplement

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