Inactivation of microorganisms by high isostatic pressure processing in complex matrices: A review-Reference-Cited by-同舟云学术

Inactivation of microorganisms by high isostatic pressure processing in complex matrices: A review

Published:2015-02 Issue: Volume:27 Page:1-14
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Georget E.^ORCID,Sevenich R.,Reineke K.,Mathys A.,Heinz V.,Callanan M.,Rauh C.,Knorr D.

Funder

Nestlé Research Center, Lausanne

European Commission

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference156 articles.

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3. Inactivation of Geobacillus stearothermophilus spores in low-acid foods by pressure-assisted thermal processing;Ahn;Journal of the Science of Food and Agriculture,2014

4. Assessment of high pressure induced damage on Lactobacillus rhamnosus GG by flow cytometry;Ananta;Food Microbiology,2005

5. Kinetic studies on high-pressure inactivation of Bacillus stearothermophilus spores suspended in food matrices;Ananta;Innovative Food Science & Emerging Technologies,2001

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