Effects of pulsed electric fields on the survival behaviour ofSaccharomyces cerevisiaesuspended in single solutions of low concentration
Author:
Affiliation:
1. College of Light Industry and Food Science; South China University of Technology; Guangzhou 510641 China
2. Centre for Food Research and Innovation; Department of Wine, Food and Molecular Biosciences; Lincoln University; Lincoln 85084 New Zealand
Funder
Chinese National Science Fund
S&T project of Guangdong Province
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13007/fullpdf
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3. Influence of pH, water activity and temperature on the inactivation of Escherichia coli and Saccharomyces cerevisiae by pulsed electric fields;Aronsson;Innovative Food Science & Emerging Technologies,2001
4. Inactivation of Escherichia coli, Listeria innocua and Saccharomyces cerevisiae in relation to membrane permeabilization and subsequent leakage of intracellular compounds due to pulsed electric field processing;Aronsson;International Journal of Food Microbiology,2005
5. Cell size distributions of puffed corn extrudates;Barrett;Journal of Food Science,1992
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