Effect of pulsed electric field with moderate heat (80°C) on inactivation, thermal resistance and differential gene expression inB. cereusspores
Author:
Affiliation:
1. Department of Food Science University of Otago Dunedin New Zealand
2. AgResearch Palmerston North New Zealand
3. Riddet Institute Palmerston North New Zealand
4. New Zealand Food Safety Science Research Centre Palmerston North New Zealand
Funder
Ministry of Business, Innovation and Employment
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14503
Reference46 articles.
1. An assessment of the impact of pulsed electric fields processing factors on oxidation, color, texture, and sensory attributes of turkey breast meat
2. Flavor, Color, and Vitamin C Retention of Pulsed Electric Field Processed Orange Juice in Different Packaging Materials
3. Bacillus subtilis arsenate reductase is structurally and functionally similar to low molecular weight protein tyrosine phosphatases
4. Effect of processing parameters on inactivation of Bacillus cereus spores in milk using pulsed electric fields
5. MICROBIAL INACTIVATION of FOODS BY PULSED ELECTRIC FIELDS
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