Inactivation of Geobacillus stearothermophilus spores in low-acid foods by pressure-assisted thermal processing-Reference-Cited by-同舟云学术

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Inactivation of Geobacillus stearothermophilus spores in low-acid foods by pressure-assisted thermal processing

Published:2014-05-28 Issue:1 Volume:95 Page:174-178
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Ahn Juhee¹²,Lee Hyeon-Yong³,Balasubramaniam VM⁴

Affiliation:

1. Department of Medical Biomaterials Engineering; Kangwon National University; Chuncheon Gangwon 200-701 Republic of Korea

2. Research Institute of Bioscience and Biotechnology; Kangwon National University; Chuncheon Gangwon 200-701 Republic of Korea

3. School of Convergence Bioscience and Technology; Seowon University; Cheongju Chungbuk 361-742 Republic of Korea

4. Department of Food Science and Technology; The Ohio State University; Columbus OH 43210-1007 USA

Funder

Center for Advanced Processing and Packaging Studies

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.6700/fullpdf

Reference28 articles.

1. Influence of pressurization rate and pressure pulsing on the inactivation of Bacillus amyloliquefaciens spores during pressure-assisted thermal processing;Ratphitagsanti;J Food Prot,2009

2. Combined pressure-thermal inactivation kinetics of Bacillus amyloliquefaciens spores in egg patty mince;Rajan;J Food Prot,2006

3. High pressure processing for food preserving;Yordanov;Biotechnol Biotec Eq,2010

4. Inactivation of Bacillus stearothermophilus spores in egg patties by pressure-assisted thermal processing;Rajan;LWT - Food Sci Technol,2006

5. Pressure-assisted thermal sterilization of low-acid, shelf-stable foods;Somerville;Res Mag,2009

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4. Sterilizing Ready-to-Eat Poached Spicy Pork Slices Using a New Device: Combined Radio Frequency Energy and Superheated Water;Foods;2022-09-14

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