High-pressure homogenisation and benzoate to control Alicyclobacillus acidoterrestris: a possible way?
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2011.02913.x/fullpdf
Reference27 articles.
1. Characterization of a wild strain of Alicyclobacillus acidoterrestris: heat resistance and implications in tomato juice;Bevilacqua;Journal of Food Science,2011
2. Effects of high-pressure homogenization on the survival of Alicyclobacillus acidoterrestris in a laboratory medium;Bevilacqua;Letters in Applied Microbiology,2007
3. Inhibition of Alicyclobacillus acidoterrestris spores by natural compounds;Bevilacqua;International Journal of Food Science and Technology,2008a
4. Alicyclobacillus acidoterrestris: new methods for inhibiting spore germination;Bevilacqua;International Journal of Food Microbiology,2008b
5. Effects of the high pressure of homogenization on some spoiling micro-organisms, representative of fruit juice microflora, inoculated in saline solution;Bevilacqua;Letters in Applied Microbiology,2009
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