Modeling optimal process conditions for UV-heat inactivation of foodborne pathogens in liquid foods-Reference-Cited by-同舟云学术

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Modeling optimal process conditions for UV-heat inactivation of foodborne pathogens in liquid foods

Published:2016-12 Issue: Volume:60 Page:13-20
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Gayán Elisa,Serrano María Jesús,Álvarez Ignacio,Condón Santiago

Funder

Ministerio de Ciencia e Innovación de España

EU-FEDER

Departamento de Ciencia, Tecnología y Universidad del Gobierno de Aragón

Ministerio de Educación y Ciencia

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference31 articles.

1. The thermal death point in relation to typical thermophylic organisms;Bigelow;J. Infect. Dis.,1920

2. The effect of ultraviolet light on microbial inactivation and quality attributes of apple juice;Caminiti;Food Bioprocess Technol.,2012

3. Use of high-intensity ultrasound and UV-C light to inactivate some microorganisms in fruit juices;Char;Food Bioprocess Technol.,2010

4. Heat resitance of microorganisms: an improved method for survival counting;Condón;J. Microbiol. Methods,1987

5. Microbial heat resistance determinations by the multipoint system with the thermoresistometer TR-SC Improvement of this methodology;Condón;J. Microbiol. Methods,1993

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