Development of a predictive model of the microbial inactivation of L. monocytogenes during low thermal treatment of fruit juices in combination with carvacrol as aroma compound-Reference-Cited by-同舟云学术

Development of a predictive model of the microbial inactivation of L. monocytogenes during low thermal treatment of fruit juices in combination with carvacrol as aroma compound

Published:2022 Issue: Volume:5 Page:374-381
ISSN:2665-9271
Container-title:Current Research in Food Science
language:en
Short-container-title:Current Research in Food Science

Author:

Tchuenchieu Alex^ORCID,Sado Kamdem Sylvain,Bevivino Annamaria^ORCID,Etoa Francois-Xavier,Essia Ngang Jean-Justin

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

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4. Synergistic combination of physical treatments and carvacrol for Escherichia coli O157: H7 inactivation in apple, mango, orange, and tomato juices;Ait-Ouazzou;Food Control,2013

5. Modifications in membrane fatty acid composition of Salmonella typhimurium in response to growth conditions and their effect on heat resistance;Álvarez-Ordóñez;Int. J. Food Microbiol.,2008

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