Experimental and computational analysis of microbial inactivation in a solid by ohmic heating using pulsed electric fields-Reference-Cited by-同舟云学术

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Experimental and computational analysis of microbial inactivation in a solid by ohmic heating using pulsed electric fields

Published:2020-10 Issue: Volume:65 Page:102440
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Ariza-Gracia M.Á.,Cabello M.P.,Cebrián G.,Calvo B.,Álvarez I.

Funder

Ministry of Economy and Competitiveness

Department of Industry and Innovation

CIBER-BBN

Instituto de Salud Carlos III

European Regional Development Fund

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference23 articles.

1. Pulsed electric fields: A novel technology for food preservation;Barbosa-Canovas;Agro Food Industry Hi-Tech,2001

2. Pulsed electric field processing of orange juice: A review on microbial, enzymatic, nutritional, and sensory quality and stability;Buckow;Comprehensive Reviews in Food Science and Food Safety,2013

3. Microbial heat-resistance determinations by the multipoint system with the thermoresistometer TR-SC - Improvement of this methodology;Condon;Journal of Microbiological Methods,1993

4. Thermal death determination - Design and evaluation of a thermoresistometer;Condon;Journal of Food Science,1989

5. Influence of the incubation temperature after heat treatment upon the estimated heat resistance values of spores of Bacillus subtilis;Condon;Letters in Applied Microbiology,1996

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