Reducing the experimental effort in measuring D and z values for microorganism inactivation kinetics-Reference-Cited by-同舟云学术

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Reducing the experimental effort in measuring D and z values for microorganism inactivation kinetics

Published:2015-06 Issue: Volume:155 Page:1-9
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Fleischman Gregory J.

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

1. The thermal death point in relation to time of typical thermophilic organisms;Bigelow;J. Infect. Dis.,1920

2. Fast-responding thermal-death-time tubes for the determination of thermal bacteria inactivation;Büchner;Eng. Life Sci.,2011

3. Applied Numerical Methods;Carnahan,1969

4. Performance evaluation of aluminum test cell designed for determining the heat resistance of bacterial spores in foods;Chung;LWT,2008

5. Estimation of bacterial densities by means of the “Most Probable Number”;Cochrane;Biometrics,1950

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Experimentally Implementing the Linear Nonisothermal Equation for Simultaneously Obtaining D- and z-Values of Salmonella Senftenberg in Skim Milk with a Differential Scanning Calorimeter;Journal of Food Protection;2022-10

2. Calculating temperature lag for the correction of D values obtained from differential scanning calorimetry;Journal of Food Engineering;2022-02

3. On optimum dynamic temperature profiles for thermal inactivation kinetics determination;Journal of Food Science;2021-05-30

4. Modeling of the bacterial inactivation kinetics of dialdehyde cellulose in aqueous suspension;International Journal of Biological Macromolecules;2018-09

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