Enhancing the Inactivation of Bacterial Spores during Pressure-Assisted Thermal Processing
Author:
Funder
Instituto Tecnológico y de Estudios Superiores de Monterrey
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering
Link
https://link.springer.com/content/pdf/10.1007/s12393-020-09252-x.pdf
Reference87 articles.
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3. Al-Ghamdi S, Sonar CR, Patel J, Albahr Z, Sablani SS (2020) High pressure-assisted thermal sterilization of low-acid fruit and vegetable purees: microbial safety, nutrient, quality, and packaging evaluation. Food Control 114
4. Aouadhi C, Simonin H, Prevost H, Lamballerie MD, Maaroufi A, Mejri S (2012) Optimization of pressure-induced germination of Bacillus sporothermodurans spores in water and milk. Food Microbiol 30(1):1–7
5. Aouadhi C, Simonin H, Mejri S, Maaroufi A (2013) The combined effect of nisin, moderate heating and high hydrostatic pressure on the inactivation of Bacillus sporothermodurans spores. J Appl Microbiol 115:147–155
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