Influence of organic acids on heat resistance characteristics of Talaromyces flavus ascospores-Reference-Cited by-同舟云学术

Influence of organic acids on heat resistance characteristics of Talaromyces flavus ascospores

Published:1988-03 Issue:2 Volume:6 Page:97-105
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Beuchat L.R.

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference16 articles.

1. Effectiveness of various food preservatives in controlling the outgrowth of Byssochlamys nivea ascospores;Beuchat;Mycopathologia,1976

2. Extraordinary heat resistance of Talaromyces flavus and Neosartorya fishceri ascospores in fruit products;Beuchat;J. Food Sci.,1986

3. Thermal tolerance of Talaromyces flavus ascospores as affected by growth medium and temperature, age and sugar content in the inactivation medium;Beuchat;Trans. Br. Mycol. Soc.,1987

4. Byssochlamys spp. and their importance in processed fruits;Beuchat;Adv. Food Res.,1979

5. Heat resistance of ascospores of Neosartorya fischeri is affected by sporulation and heating medium;Conner;Int. J. Food Microbiol.,1987

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