Inactivation of Bacillus subtilis spores by pulsed electric fields (PEF) in combination with thermal energy – I. Influence of process- and product parameters-Reference-Cited by-同舟云学术

Inactivation of Bacillus subtilis spores by pulsed electric fields (PEF) in combination with thermal energy – I. Influence of process- and product parameters

Published:2014-05 Issue: Volume:39 Page:163-171
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Siemer Claudia,Toepfl Stefan,Heinz Volker

Funder

German Ministry of Economics and Technology (via AiF)

FEI

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference68 articles.

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3. Environmental factors influencing the inactivation of Listeria monocytogenes by pulsed electric fields;Álvarez;Letters in Applied Microbiology,2002

4. Synergistic effect of temperature and pulsed electric field on inactivation of Escherichia coli O157:H7 and Salmonella enteritidis in liquid egg yolk;Amiali;Journal of Food Engineering,2007

5. Influence of pH, water activity and temperature on the inactivation of Escherichia coli and Saccharomyces cerevisiae by pulsed electric fields;Aronsson;Innovative Food Science & Emerging Technologies,2001

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