Effect of electro-activated aqueous solutions, nisin and moderate heat treatment on the inactivation of Clostridium sporogenes PA 3679 spores in green beans puree and whole green beans-Reference-Cited by-同舟云学术

Effect of electro-activated aqueous solutions, nisin and moderate heat treatment on the inactivation of Clostridium sporogenes PA 3679 spores in green beans puree and whole green beans

Published:2017-10 Issue: Volume:47 Page:173-182
ISSN:1075-9964
Container-title:Anaerobe
language:en
Short-container-title:Anaerobe

Author:

El Jaam Omar,Fliss Ismail,Aïder Mohammed^ORCID

Funder

Fonds de recherche du Québec-Nature et Technologie (FRQNT)

Publisher

Elsevier BV

Subject

Infectious Diseases,Microbiology

Reference43 articles.

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3. Combined effects of heat, nisin and acidification on the inactivation of Clostridium sporogenes spores in carrot-alginate particles: from kinetics to process validation;Naim;Food Microbiol.,2008

4. How do spores germinate?;Moir;J. Appl. Microbiol.,2006

5. Spore germination;Moir;Cell Mol. Life Sci.,2002

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