Influence of Processing Parameters and Natural Antimicrobial on Alicyclobacillus acidoterrestris and Clostridium pasteurianum Using Response Surface Methodology

The food industry must ensure the stability of the products, and this is often achieved by exposing foods to heat treatments that are able to ensure the absence of pathogenic or spoilage microorganisms. These treatments are different in terms of temperature and duration and could lead to a loss in n...

Descripción completa

Detalles Bibliográficos
Autores principales: Hadj Saadoun, Jasmine, Levante, Alessia, Marrella, Martina, Bernini, Valentina, Neviani, Erasmo, Lazzi, Camilla
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997651/
https://www.ncbi.nlm.nih.gov/pubmed/35407149
http://dx.doi.org/10.3390/foods11071063

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997651/
https://www.ncbi.nlm.nih.gov/pubmed/35407149
http://dx.doi.org/10.3390/foods11071063

Ejemplares similares