The effect of pH on the thermal resistance of Clostridium sporogenes (PA 3679) in asparagus purée acidified with citric acid and glucono-δ-lactone
Author:
Publisher
Elsevier BV
Subject
General Medicine,Microbiology,Food Science
Cited by 27 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Development of Bacterial Spore Pouches as a Tool to Evaluate the Sterilization Efficiency—A Case Study with Microwave Sterilization Using Clostridium sporogenes and Geobacillus stearothermophilus;Foods;2020-09-23
2. Thermal destruction kinetics of Bacillus licheniformis spores in carrot juice extract as influenced by pH, type of acidifying agent and heating method;LWT - Food Science and Technology;2014-04
3. Meta-analysis of D-values of proteolytic Clostridium botulinum and its surrogate strain Clostridium sporogenes PA 3679;International Journal of Food Microbiology;2014-03
4. Inactivation of Clostridium sporogenes spores on stainless-steel using heat and an organic acidic chemical agent;Journal of Food Engineering;2012-06
5. Clostridium sporogenes PA 3679 and Its Uses in the Derivation of Thermal Processing Schedules for Low-Acid Shelf-Stable Foods and as a Research Model for Proteolytic Clostridium botulinum;Journal of Food Protection;2012-04-01
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