original ) (raw )Influence of the hot-fill water-spray-cooling process after continuous pasteurization on the number of decimal reductions and on Alicyclobacillus acidoterrestris CRA 7152 growth in orange juice stored at 35°C
Cristiana Pacheco , Pedro Massaguer
View PDFchevron_right
Use of Pasteurization Units or Equivalent for the Quality Estimation of Fruit Juices Submitted to Different Thermal Treatments
Glevitzky Mirel
View PDFchevron_right
Use of a logistic model to assess spoilage by Byssochlamys fulva in clarified apple juice
Amauri Rosenthal
International Journal of Food Microbiology, 2010
View PDFchevron_right
Thermal Resistance Parameters for Pathogens in White Grape Juice Concentrate
ELENA ENACHE
Journal of Food Protection, 2006
View PDFchevron_right
Thermal inactivation of Alicyclobacillus acidoterrestris spores under different temperature, soluble solids and pH conditions for the design of fruit processes
Filipa Silva
International Journal of Food Microbiology, 1999
View PDFchevron_right
Thermal Inactivation of Talaromyces flavus Ascospores in Pineapple Juice as Influenced by Temperature, Soluble Solids, and Spore Age
Sri Rezeki Muria
Journal of Advanced Research in Fluid Mechanics and Thermal Sciences, 2020
View PDFchevron_right
Inactivation Kinetics of Saccharomyces Cerevisiae and Listeria Monocytogenes in Apple Juice Processed by Novel Technologies
SANDRA GUERRERO
View PDFchevron_right
Selection of Process Conditions by Risk Assessment for Apple Juice Pasteurization by UV-Heat Treatments at Moderate Temperatures
santiago condon
Journal of Food Protection, 2014
View PDFchevron_right
Combined effect of selected non-thermal technologies on Escherichia coli and Pichia fermentans inactivation in an apple and cranberry juice blend and on product shelf life
Izabela Palgan
International Journal of Food Microbiology, 2011
View PDFchevron_right
Behavior of Lactobacillus plantarum and Saccharomyces cerevisiae in Fresh and Thermally Processed Orange Juice
Duried alwazeer
Journal of Food Protection, 2002
View PDFchevron_right
Death kinetics of Escherichia coli in goat milk and Bacillus licheniformis in cloudberry jam treated by ohmic heating
Jorge Martins
Chemical Papers, 2007
View PDFchevron_right
Inactivation kinetics of Alicyclobacillus acidoterrestris spores in orange juice by ohmic heating: effects of voltage gradient and temperature on inactivation
filiz icier
Journal of food protection, 2010
View PDFchevron_right
Use of thermosonication for inactivation ofE. coliO157:H7 in fruit juices and fruit juice/reconstituted skim milk beverages
Fulgencio Marin-Iniesta
Acta horticulturae, 2018
View PDFchevron_right
Modelling Alicyclobacillus acidoterrestris inactivation in apple juice using thermosonication treatments
Teresa R.S. Brandão
LWT, 2018
View PDFchevron_right
CHAPTER 7 GENERAL JUICE PROCESSING PRINCIPLES 7.1 Juice spoilage
imad babikir
View PDFchevron_right
Pasteurization of Apple Juice Contaminated with Escherichia coli by a Combined UV–Mild Temperature Treatment
santiago condon
Food and Bioprocess Technology, 2012
View PDFchevron_right
Thermal Inactivation Kinetics of Bacillus coagulans Spores in Tomato Juice
hussein mohamed
Journal of Food Protection, 2012
View PDFchevron_right
Effect of high pressure CO 2 and mild heat processing on natural microorganisms in apple juice
hongmei liao
International Journal of Food Microbiology, 2010
View PDFchevron_right
Viable But Nonculturable State of Foodborne Pathogens in Grapefruit Juice: A Study of Laboratory
Santina Carnazza
Foodborne Pathogens and Disease, 2011
View PDFchevron_right
CHUKWUEMEKA ODUMEGWU OJUKWU UNIVERSITY ULI, ANAMBRA STATE. DEPARTMENT OF MICROBIOLOGY FACULTY OF NATURAL AND APPLIED SCIENCES SECOND SEMESTER MCB 426 INDUSTRIAL MICROBIOLOGY II (2 CREDIT LOAD
Constance C Ezemba
View PDFchevron_right
Thermal Resistance Parameters for Shiga Toxin-Producing Escherichia coli in Apple Juice
Elena Enache
Journal of Food Protection, 2011
View PDFchevron_right
Modelling microbial inactivation kinetics of combined UV-H treatments in apple juice
santiago condon
Innovative Food Science & Emerging Technologies, 2015
View PDFchevron_right
Heat Resistances of C andida Apicola and A spergillus Niger Spores Isolated From Date Fruit Surface
Amine Belbahi , Philippe Bohuon , Khodir Madani
Journal of Food Process Engineering, 2015
View PDFchevron_right
Effect of UHPH on indigenous microbiota of apple juice
Ángela Suárez
International Journal of Food Microbiology, 2010
View PDFchevron_right
Occurrence and ecological distribution of Heat Resistant Moulds Spores (HRMS) in raw materials used by food industry and thermal characterization of two Talaromyces isolates
Elettra Berni
International Journal of Food Microbiology, 2017
View PDFchevron_right
Effect of sporulation medium on wet-heat resistance and structure of Alicyclobacillus acidoterrestris DSM 3922-type strain spores and modeling of the inactivation kinetics in apple juice
Handan Baysal
International journal of food microbiology, 2014
View PDFchevron_right
Modeling the Growth of Byssochlamys fulva on Solidified Apple Juice at Different Temperatures
Mattar Carciofi
Brazilian Archives of Biology and Technology, 2014
View PDFchevron_right
Heat-resistant moulds: Assessment, prevention and their consequences for food safety and public health
BEYZA ULUSOY
Czech Journal of Food Sciences
View PDFchevron_right
Microbial modeling of thermal resistance of Alicyclobacillus acidoterrestris CRA7152 spores in concentrated orange juice with nisin addition
Luciano Teixeira
Brazilian Journal of Microbiology, 2009
View PDFchevron_right
Effects on Escherichia coli inactivation and quality attributes in apple juice treated by combinations of pulsed light and thermosonication
James Lyng
Food Research International, 2012
View PDFchevron_right