Inactivation of Alicyclobacillus acidoterrestris spores in apple juice by supercritical carbon dioxide

Author:

Bae Y.Y.,Lee H.J.,Kim S.A.,Rhee M.S.

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference50 articles.

1. Supercritical carbon dioxide effects on some quality attributes of single strength orange juice;Arreola;Journal of Food Science,1991

2. Influence of pressurized carbon dioxide on the thermal inactivation of bacterial and fungal spores;Ballestra;Lebensmittel-Wissenschaft und-Technologie,1998

3. Alicyclobacillus acidoterrestris: occurrence, significance and detection in beverages and beverage base;Baumgart;Flussiges Obst,1997

4. Spoilage of fruit juice by bacilli: isolation and characterization of the spoiling microorganism;Cerny;Zeitschrift für Lebensmittel-Untersuchung und -Forschung,1984

5. Combined effect of organic acids and supercritical carbon dioxide treatments against nonpathogenic Escherichia coli, Listeria monocytogenes, Salmonella typhimurium and E. coli O157:H7 in fresh pork;Choi;Letters in Applied Microbiology,2009

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