4.7 Article

Influence of water activity and acidity on Bacillus cereus spore inactivation during combined high pressure-thermal treatment

Related references

Note: Only part of the references are listed.
Article Biotechnology & Applied Microbiology

Exponentially Increased Thermal Resistance of Salmonella spp. and Enterococcus faecium at Reduced Water Activity

Shuxiang Liu et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2018)

Review Food Science & Technology

Inactivation of microorganisms by high isostatic pressure processing in complex matrices: A review

E. Georget et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2015)

Article Agriculture, Multidisciplinary

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

Juhee Ahn et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2015)

Article Biotechnology & Applied Microbiology

Kinetics of Bacillus cereus Spore Inactivation in Cooked Rice by Combined Pressure-Heat Treatment

Hossein Daryaei et al.

JOURNAL OF FOOD PROTECTION (2013)

Review Biotechnology & Applied Microbiology

Clostridium botulinum in the post-genomic era

Michael W. Peck et al.

FOOD MICROBIOLOGY (2011)

Article Food Science & Technology

Shift of pH-Value During Thermal Treatments in Buffer Solutions and Selected Foods

Kai Reineke et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2011)

Article Food Science & Technology

High-pressure destruction kinetics of Clostridium sporogenes spores in ground beef at elevated temperatures

Songming Zhu et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2008)

Article Food Science & Technology

Flow cytometric assessment of Bacillus spore response to high pressure and heat

A. Mathys et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2007)

Article Biotechnology & Applied Microbiology

Modelling thermal inactivation of Listeria monocytogenes in sucrose solutions of various water activities

A. Fernandez et al.

FOOD MICROBIOLOGY (2007)

Article Food Science & Technology

Inactivation kinetics of selected aerobic and anaerobic bacterial spores by pressure-assisted thermal processing

J. Ahn et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2007)

Article Food Science & Technology

Inactivation of Bacillus stearothermophilus spores in egg patties by pressure-assisted thermal processing

S. Rajan et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2006)

Article Biotechnology & Applied Microbiology

Thermal resistance of spores from virulent strains of Bacillus anthracis and potential surrogates

TJ Montville et al.

JOURNAL OF FOOD PROTECTION (2005)

Article Biochemical Research Methods

Baroresistant buffer mixtures for biochemical analyses

RJ Quinlan et al.

ANALYTICAL BIOCHEMISTRY (2005)

Article Food Science & Technology

Inactivation of Bacillus cereus spores in milk by mild pressure and heat treatments

I Van Opstal et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2004)

Article Food Science & Technology

On the use of the Weibull model to describe thermal inactivation of microbial vegetative cells

MAJS van Boekel

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2002)

Review Engineering, Chemical

Prediction of water activity of osmotic solutions

AM Sereno et al.

JOURNAL OF FOOD ENGINEERING (2001)