Effect of cell immobilization on heat-induced sublethal injury of Escherichia coli, Salmonella Typhimurium and Listeria innocua-Reference-Cited by-同舟云学术

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Effect of cell immobilization on heat-induced sublethal injury of Escherichia coli, Salmonella Typhimurium and Listeria innocua

Published:2013-12 Issue:2 Volume:36 Page:355-364
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Noriega Estefanía,Velliou Eirini,Van Derlinden Eva,Mertens Laurence,Van Impe Jan F.M.

Funder

KU Leuven Industrial Research

Belgian chemistry and life sciences federation essenscia

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference95 articles.

1. Use of mild heat pre-treatments for quality retention of fresh-cut ‘Rocha’ pear;Abreu;Postharvest Biol. Technol.,2003

2. Detecting sublethally damaged cells;Adams,2005

3. Performance evaluation of the UVAPS: influence of physiological age of airborne bacteria and bacterial stress;Agranovski;J. Aerosol Sci.,2003

4. Thermal processing and nutritional quality;Arnoldi,2002

5. Rheological and physical properties of date juice palm by-product (Phoenix dactylifera L.) and commercial xanthan gums;Ben Salah;J. Texture Stud.,2010

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