AbstractIt is well known that temperature is the key factor controlling the microbial survival/inactivation. However, the interactive effects of further stressing environmental conditions may influence microbial behaviour. The objective of this work was to include, in the inactivation model, temperature, pH and aw effects using a black box polynomial model, aiming at accurate prediction. Data of Listeria innocua obtained within the temperature range of 52.5 and 65.0°C, pH of 4.5, 6.0 and 7.5, and aw of 0.95 and 0.99 were used for model assessment. The relations of such parameters with temperature, aw and pH were assumed to be polynomials
A mathematical approach incorporating the shoulder effect during the quantification of microbial hea...
International audienceThe classical D-value of first order inactivation kinetic is not suitable for ...
Acidification of foods with organic acids, either by fermentation or by intentional addition, is an ...
It is well known that temperature is the key factor controlling the microbial survival/inactivation....
It is well known that temperature is the key factor controlling the microbial survival/inactivation....
AbstractThis work focuses on the use of the Gompertz-inspired model to predict the thermal inactivat...
This work focuses on the use of the Gompertz-inspired model to predict the thermal inactivation beha...
Microbial inactivation often follows a sigmoidal kinetic behaviour, with an initial lag phase, follo...
The inactivation of microorganisms with treatments of temperature, pH and water activity is of vital...
Food processes should be designed to provide an adequate margin of safety against microbiological ri...
Contents Acknowledgments i Abstract iv Samenvatting vi List of symbols xi 1 General introduction 1 1...
Many minimally processed foods depend on a combination of inhibitory factors to reduce the hazard of...
Listeria innocua inactivation was studied within the temperature range 52.5–65.0 ºC, comparing two d...
Development of effective heat treatments is crucial to achieve food products safety, and predictive...
Thermal inactivation kinetics of Listeria innocua CECT 910 inoculated in a vegetable beverage at thr...
A mathematical approach incorporating the shoulder effect during the quantification of microbial hea...
International audienceThe classical D-value of first order inactivation kinetic is not suitable for ...
Acidification of foods with organic acids, either by fermentation or by intentional addition, is an ...
It is well known that temperature is the key factor controlling the microbial survival/inactivation....
It is well known that temperature is the key factor controlling the microbial survival/inactivation....
AbstractThis work focuses on the use of the Gompertz-inspired model to predict the thermal inactivat...
This work focuses on the use of the Gompertz-inspired model to predict the thermal inactivation beha...
Microbial inactivation often follows a sigmoidal kinetic behaviour, with an initial lag phase, follo...
The inactivation of microorganisms with treatments of temperature, pH and water activity is of vital...
Food processes should be designed to provide an adequate margin of safety against microbiological ri...
Contents Acknowledgments i Abstract iv Samenvatting vi List of symbols xi 1 General introduction 1 1...
Many minimally processed foods depend on a combination of inhibitory factors to reduce the hazard of...
Listeria innocua inactivation was studied within the temperature range 52.5–65.0 ºC, comparing two d...
Development of effective heat treatments is crucial to achieve food products safety, and predictive...
Thermal inactivation kinetics of Listeria innocua CECT 910 inoculated in a vegetable beverage at thr...
A mathematical approach incorporating the shoulder effect during the quantification of microbial hea...
International audienceThe classical D-value of first order inactivation kinetic is not suitable for ...
Acidification of foods with organic acids, either by fermentation or by intentional addition, is an ...