Modeling the effects of temperature and pH on the resistance of Alicyclobacillus acidoterrestris in conventional heat-treated fruit beverages through a meta-analysis approach

Author:

Silva Leonardo P.,Gonzales-Barron Ursula,Cadavez Vasco,Sant'Ana Anderson S.ORCID

Funder

CAPES

CNPq

FAPESP

Portuguese Foundation for Science and Technology (FCT)

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference54 articles.

1. Inactivation of Alicyclobacillus acidoterrestris in orange juice by saponin extracts combined with heat-treatment;Alberice;Int. J. Food Microbiol.,2012

2. Alicyclobacillus Best Practice Guideline Incorporating Comments from Hague Working Group;Association of the Industries of Juices and Nectars from Fruits and Vegetables of the European Union (AIJN),2007

3. Modeling the combined effects of pH, temperature and ascorbic acid concentration on the heat resistance of Alicyclobacillus acidoterrestis;Bahçeci;Int. J. Food Microbiol.,2007

4. Media for the detection and enumeration of Alicyclobacillus acidoterrestris and Alicyclobacillus acidocaldarius in foods;Baumgart;Handb. Cult. Media Food Microbiol.,1999

5. Inactivation kinetics of Alicyclobacillus acidoterrestris spores in orange juice by ohmic heating: effects of voltage gradient and temperature on inactivation;Baysal;J. Food Prot.,2010

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