机译:模拟橘皮囊泡工业加热过程的酸热脂环酸芽孢杆菌热灭活及其在时间温度积分器中的应用
Department of Technology, Food and Canning National Technology Centre, C/Concordia s, Molina de Segura, 30500, Murcia, Spain;
Department of Technology, Food and Canning National Technology Centre, C/Concordia s, Molina de Segura, 30500, Murcia, Spain;
Department of Food Engineering and Agricultural Machinery, Technical University of Cartagena, Pº Alfonso XIII. 48, 30203, Cartagena, Spain;
Department of Food Engineering and Agricultural Machinery, Technical University of Cartagena, Pº Alfonso XIII. 48, 30203, Cartagena, Spain;
Department of Food Engineering and Agricultural Machinery, Technical University of Cartagena, Pº Alfonso XIII. 48, 30203, Cartagena, Spain;
Alicyclobacillus acidoterrestris; Time temperature integrators; Heat treatment; Heat resistance; Tangerine juice;
机译:在模拟橘皮囊泡工业加热过程的条件下,酸环孢杆菌孢子的热失活及其在时间温度积分器中的使用。
机译:欧姆加热对橙汁中酸热脂环酸芽孢杆菌的失活动力学:电压梯度和温度对失活的影响
机译:不同胁迫条件下酸热脂环酸杆菌的孢子失活和DPA释放
机译:苹果奶油中的高压CO_2在alicclobacillus acidoterestris孢子灭活
机译:橙汁中大肠杆菌和酸热脂环酸杆菌的热失活动力学。
机译:加热率对非等温处理下醛酸酸的影响和数学模型优化橙汁加工的影响
机译:在不同温度,可溶性固形物和pH条件下热失活酸热脂环酸芽孢杆菌用于水果工艺设计
机译:快速电阻加热炭疽芽孢杆菌的热灭活。