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Microbiological aspects of thermally processed foods.

作者信息

Gaze J

机构信息

Campden and Chorleywood Food Research Association Group, Chipping Campden, Gloucestershire GL55 6LD, UK.

出版信息

J Appl Microbiol. 2005;98(6):1381-6. doi: 10.1111/j.1365-2672.2005.02636.x.

DOI:10.1111/j.1365-2672.2005.02636.x

PMID:15916650

Abstract

摘要

相似文献

Microbiological aspects of thermally processed foods.

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Evaluation of the process impact of high hydrostatic pressure (HHP) treated foods: conceptual development of a pressure-temperature-time indicator (pTTI).

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Effects of CO2 on the resuscitation of Listeria monocytogenes injured by various bactericidal treatments.

Int J Food Microbiol. 2008 Mar 31;123(1-2):67-73. doi: 10.1016/j.ijfoodmicro.2007.12.002. Epub 2007 Dec 23.

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Manipulating the combined pressure-temperature stability of alpha-amylases from Bacillus species in the high pressure pasteurization range by the use of solvent engineering.

Commun Agric Appl Biol Sci. 2008;73(1):61-5.

Hazard and control of group II (non-proteolytic) Clostridium botulinum in modern food processing.

Int J Food Microbiol. 2006 Apr 15;108(1):92-104. doi: 10.1016/j.ijfoodmicro.2005.11.003. Epub 2006 Feb 9.

Shelf-life study of an orange juice-milk based beverage after PEF and thermal processing.

J Food Sci. 2009 Mar;74(2):S107-12. doi: 10.1111/j.1750-3841.2009.01068.x.

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Microbiological aspects of thermally processed foods.

作者信息

Gaze J

机构信息

Campden and Chorleywood Food Research Association Group, Chipping Campden, Gloucestershire GL55 6LD, UK.

出版信息

J Appl Microbiol. 2005;98(6):1381-6. doi: 10.1111/j.1365-2672.2005.02636.x.

DOI:10.1111/j.1365-2672.2005.02636.x

PMID:15916650

Abstract

摘要

相似文献

Microbiological aspects of thermally processed foods.

J Appl Microbiol. 2005;98(6):1381-6. doi: 10.1111/j.1365-2672.2005.02636.x.

Prolongation of the shelf-life of minimally processed vegetables by mild treatments.

Commun Agric Appl Biol Sci. 2006;71(1):155-8.

Effect of CO2 on the resuscitation of Listeria monocytogenes injured by mild inactivation techniques.

Commun Agric Appl Biol Sci. 2006;71(1):15-8.

Food irradiation: a safe and useful technology.

Nutr Clin Care. 2004 Oct-Dec;7(4):149-55.

Evaluation of the process impact of high hydrostatic pressure (HHP) treated foods: conceptual development of a pressure-temperature-time indicator (pTTI).

Commun Agric Appl Biol Sci. 2007;72(1):195-8.

Effects of CO2 on the resuscitation of Listeria monocytogenes injured by various bactericidal treatments.

Int J Food Microbiol. 2008 Mar 31;123(1-2):67-73. doi: 10.1016/j.ijfoodmicro.2007.12.002. Epub 2007 Dec 23.

Safety assessment of high pressure treated foods.

Mol Nutr Food Res. 2005 Dec;49(12):1168-74. doi: 10.1002/mnfr.200590049.

Manipulating the combined pressure-temperature stability of alpha-amylases from Bacillus species in the high pressure pasteurization range by the use of solvent engineering.

Commun Agric Appl Biol Sci. 2008;73(1):61-5.

Hazard and control of group II (non-proteolytic) Clostridium botulinum in modern food processing.

Int J Food Microbiol. 2006 Apr 15;108(1):92-104. doi: 10.1016/j.ijfoodmicro.2005.11.003. Epub 2006 Feb 9.

Shelf-life study of an orange juice-milk based beverage after PEF and thermal processing.

J Food Sci. 2009 Mar;74(2):S107-12. doi: 10.1111/j.1750-3841.2009.01068.x.