Kinetic study of the thermal inactivation of Lactobacillus plantarum during bread baking-Reference-Cited by-同舟云学术

Kinetic study of the thermal inactivation of Lactobacillus plantarum during bread baking

Published:2018-10-08 Issue:10 Volume:37 Page:1277-1289
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Zhang Lu¹²,Schutyser Maarten A.I.²,Boom Remko M.²,Chen Xiao Dong¹

Affiliation:

1. School of Chemical and Environmental Engineering College of Chemistry Chemical Engineering and Materials Science, Soochow University, Suzhou City, Jiangsu, PR China;

2. Laboratory of Food Process Engineering, Wageningen University, Wageningen, The Netherlands

Funder

Natural Science Foundation of China

National Key Research and Development Program of China

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2018.1495647

Reference43 articles.

1. Microbial Control by Packaging: A Review

2. The future of predictive microbiology: Strategic research, innovative applications and great expectations

3. Reinterpretation of Microbial Survival Curves

4. Towards a maximal cell survival in convective thermal drying processes

5. Spray Drying ofLactobacillus plantarumWCFS1 Guided by Predictive Modeling

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