High-Pressure Thermal Sterilization: Food Safety and Food Quality of Baby Food Puree-Reference-Cited by-同舟云学术

High-Pressure Thermal Sterilization: Food Safety and Food Quality of Baby Food Puree

Published:2014-02 Issue:2 Volume:79 Page:M230-M237
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Sevenich Robert¹,Kleinstueck Elke¹,Crews Colin²,Anderson Warwick²,Pye Celine²,Riddellova Katerina³,Hradecky Jaromir³,Moravcova Eliska³,Reineke Kai⁴,Knorr Dietrich¹

Affiliation:

1. Dept. of Food Biotechnology and Food Process Engineering; Technische Univ. Berlin; Koenigin-Luise-St. 22 D-14195 Berlin Germany

2. Food and Environment Research Agency; Sand Hutton YO41 1LZ York UK

3. Dept. of Food Analysis and Nutrition; Inst. of Chemical Technology; 5 Technika 16628 Prague 6 Prague Czech Republic

4. Leibniz Inst. for Agricultural Engineering (ATB) Max-Etyth-Allee 100; 14469 Potsdam Germany

Publisher

Wiley

Subject

Food Science

Reference50 articles.

1. Thermal inactivation kinetics of Bacillus subtilis spores suspended in buffer and in oils;Ababouch;J Appl Bacteriol,1995

2. Physiological responses of Bacillus amyloliquefaciens spores to high pressure;Ahn;J Microbiol Biotechnol,2007

3. Kinetic studies on high-pressure inactivation of Bacillus stearothermophilus spores suspended in food matrices;Ananta;Innov Food Sci Emerg Technol,2001

4. Effect of acids, salt, sugar, and other food ingredients on thermal resistance of Bacillus thermoaciduranx1;Anderson;J Food Sci,1949

5. Balasubramaniam VM 2009 Opportunities and Challenges in Pressure-Assisted Thermal Sterilization of Low-Acid Foods http://fshn.illinois.edu/food_processing_forum/presentations/c1_Bala_astract.pdf

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