Optimization of effective high hydrostatic pressure treatment of Bacillus subtilis in Hami melon juice-Reference-Cited by-同舟云学术

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Optimization of effective high hydrostatic pressure treatment of Bacillus subtilis in Hami melon juice

Published:2015-03 Issue:2 Volume:60 Page:1168-1173
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Chen Jiluan,Zheng Xiaoji,Dong Juan,Chen Yan,Tian Jinhu

Funder

National Science Foundation of China

Chinese Ministry of Education

Xinjiang Production and Construction Group

Publisher

Elsevier BV

Subject

Food Science

Reference21 articles.

1. Kinetic studies on high-pressure inactivation of Bacillus stearothermophilus spores suspended in food matrices;Ananta;Innovative Food Science and Emerging Technologies,2001

2. Systematic experimental designs for product formula optimization;Arteaga;Trends in Food Science and Technology,1994

3. Review: high-pressure, microbial inactivation and food preservation;Cheftel;Food Science and Technology International,1995

4. Changes in microorganism, enzyme, aroma of Hami melon (Cucumis melo L.) juice treated with dense phase carbon dioxide and stored at 4°C;Chen;Innovative Food Science & Emerging Technologies,2010

5. Inactivation of Bacillus subtilis spores by pulsed electric fields (PEF)in combination with thermal energy – I. Influence of process- and product parameters;Claudia;Food Control,2014

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