Effect of Cooking Water pH on Commercial Sterility in the Production of Cooked Rice Packed under Semi-aseptic Condition-Reference-Cited by-同舟云学术

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Effect of Cooking Water pH on Commercial Sterility in the Production of Cooked Rice Packed under Semi-aseptic Condition

Published:2008-09-15 Issue:3 Volume:9 Page:157-165
ISSN:1345-7942
Container-title:Japan Journal of Food Engineering
language:en
Short-container-title:Japan J. Food Eng.

Author:

SAKUMA Kinya¹,KATODA Haruhiko¹,FUKAYA Tetsuya²,JOH Toshio³,ITO Akira³,WATANABE Atsuo⁴

Affiliation:

1. Nitto Aliment Corporation

2. Kagome Corporation Research Institute

3. Graduate School of Science and Technology, Niigata University

4. Membrane and Separation Research Circle of Food (MRC)

Publisher

Japan Society for Food Engineering

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://www.jstage.jst.go.jp/article/jsfe2000/9/3/9_3_157/_pdf

Reference2 articles.

1. [11] P. S. Fernandez, M. J. Ocio, T. Sanchez, A. Martinez; Thermal resistance of Bacillus stearothermophilus spores heated in acidified mushroom extract, J. Food Prot., 57, 37-41 (1994) .

2. [19] K. Yoshiaki, K. Bon, K. Susumu, F Tetsuya, S. Kinya, H. Tateo; Growth and toxin production by Clostridium botulinum in aseptic steamed rice packaged under modified atmospheres, J. Food Prot, 68, 1005-1011 (2005) .

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Low-Protein Diet: History and Use of Processed Low-Protein Rice for the Treatment of Chronic Kidney Disease;Foods;2021-09-23

2. Development the Ready-to-Heat Foods with Cooked Rice Aseptically Packed (KAGOME DELI);Japan Journal of Food Engineering;2010

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