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Listar por palabra clave "Inactivation kinetics"

Mostrando ítems 1-4 de 4

Inactivación por altas presiones hidrostaticas de Rhodotorula glutinis y Penicillium aurantiogriseum en medio referencia agua peptona

TORRES BELLO, EDWIN FABIAN (Universitat Politècnica de València, 2013-04-17)

[ES] La tecnología de Altas Presiones Hidrostáticas (APH) es la tecnología no térmica de conservación de alimentos más desarrollada comercialmente, caracterizada por conseguir niveles de inactivación de microorganismos ...
Listeria Monocytogenes inactivation kinetics under microwave and conventional thermal processing in a kiwifruit puree

Benlloch Tinoco, María; Pina Pérez, Maria Consuelo; Martínez Navarrete, Nuria; Rodrigo Aliaga, María Dolores (Elsevier, 2014-04)

The inactivation of Listeria monocytogenes in a kiwifruit puree by conventional and microwave heating was studied. Survival curves at three microwave power levels (600 1000 W) and three temperatures (50 60 °C) were ...
Modelling of the inactivation kinetics of Escherichia coli, Saccharomyces cerevisiae and pectin methylesterase in orange juice treated with ultrasonic-assisted supercritical carbon dioxide

Ortuño Cases, Carmen; Balaban, Murat; Benedito Fort, José Javier (Elsevier, 2014-06)

[EN] The combined effect of supercritical carbon dioxide (SC-CO2) and high power ultrasound (HPU) on the inactivation kinetics of Escherichia coli, Saccharomyces cerevisiae and pectin-methyl esterase (PME) in orange juice ...
Recent developments in functional bakery products and the impact of baking on active ingredients

Zhang, Lu; Boom, Remko; Chen, Xiao; Schutyser, Maarten (Editorial Universitat Politècnica de València, 2018-09-07)

[EN] Active ingredients can be supplemented into a bakery product to produce functional food. However, the preservation of the functionality of these active ingredients during baking remains a challenge for food industry. ...

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Listar por palabra clave "Inactivation kinetics"

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Listar por palabra clave "Inactivation kinetics"