Modeling the heat inactivation of foodborne pathogens in milk powder: High relevance of the substrate water activity-Reference-Cited by-同舟云学术

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Modeling the heat inactivation of foodborne pathogens in milk powder: High relevance of the substrate water activity

Published:2017-09 Issue: Volume:99 Page:577-585
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Lang Emilie,Chemlal Layla,Molin Paul,Guyot Stéphane,Alvarez-Martin Pablo,Perrier-Cornet Jean-Marie,Dantigny Philippe,Gervais Patrick

Funder

Association Nationale de la Recherche et de la Technologie

Novolyze

Publisher

Elsevier BV

Subject

Food Science

Reference60 articles.

1. Mechanisms of heat inactivation in Salmonella serotype Typhimurium as affected by low water activity at different temperatures;Aljarallah;Journal of Applied Microbiology,2007

2. Relationship between membrane fatty acid composition and heat resistance of acid and cold stressed Salmonella Senftenberg CECT 4384;Alvarez-Ordóñez;Food Microbiology,2009

3. Evaluation of the Weibull and log normal distribution functions as survival models of Escherichia coli under isothermal and non isothermal conditions;Aragao;International Journal of Food Microbiology,2007

4. Heat resistance of Salmonella Weltevreden in low-moisture environments;Archer;Journal of Food Protection,1998

5. Thermobacteriological characterization of Enterobacter sakazakii;Arroyo;International Journal of Food Microbiology,2009

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