Influence of Water Activity on Thermal Resistance of Microorganisms in Low-Moisture Foods: A Review
Author:
Affiliation:
1. Biological Systems Engineering Dept; Washington State Univ; P.O. Box 646120 Pullman Wash. U.S.A.
2. Decagon Devices; Inc. 2365 NE Hopkins Court Pullman Wash. U.S.A
Funder
USDA Agricultural and Food Research Initiative (AFRI) and USDA National Integrated Food Safety Initiative (NIFSI)
USDA AFRI CAP
Publisher
Wiley
Subject
Food Science
Reference122 articles.
1. Effect of thermal treatments in oils on bacterial spore survival;Ababouch;J Appl Bacteriol,1987
2. Heat resistance of the chemical resistance forms of Clostridium botulinum 62A spores over the water activity range 0 to 0.9;Alderton;Appl Environ Microbiol,1980
3. Akinleye IO. 1994 The effect of water activity on the heat resistance of Salmonella Typhimurium [PhD thesis] University of Reading. Reading UK
4. Heat resistance of Salmonella Weltevreden in low-moisture environments;Archer;J Food Prot,1998
5. Sorption isotherms of sugars;Audu;LWT - Food Sci Technol,1978
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