Saccharomyces cerevisiae thermal inactivation kinetics combined with ultrasound
Inactivation kinetics of saccharomyces cerevisiae during thermal treatments at moderate temperatures (45.0, 47.5, 50.0, 52.5, or 55.0°C) combined with application of 20 kHz of ultrasound were evaluated. S. cerevisiae inactivation under the combined effects of heat and ultrasound followed first-order...
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IAMFES
1999
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| Acceso en línea: | Registro en Scopus DOI Handle Registro en la Biblioteca Digital |
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| LEADER | 06155caa a22006257a 4500 | ||
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| 001 | PAPER-19623 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518205058.0 | ||
| 008 | 190411s1999 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-0344604331 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a JFPRD | ||
| 100 | 1 | |a López-Malo, A. | |
| 245 | 1 | 0 | |a Saccharomyces cerevisiae thermal inactivation kinetics combined with ultrasound |
| 260 | |b IAMFES |c 1999 | ||
| 270 | 1 | 0 | |m Lopez-Malo, A.; Depto. Ingenieria Quimica Alimentos, Universidad de las Amdricas-Puebla, Sta. Catarina Martir, Puebla 72820, Mexico; email: amalo@mail.udlap.mx |
| 506 | |2 openaire |e Política editorial | ||
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| 504 | |a Török, T., King, A.D., Thermal inactivation kinetics of food-borne yeasts (1991) J. Food Sci., 56, pp. 6-9 | ||
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| 520 | 3 | |a Inactivation kinetics of saccharomyces cerevisiae during thermal treatments at moderate temperatures (45.0, 47.5, 50.0, 52.5, or 55.0°C) combined with application of 20 kHz of ultrasound were evaluated. S. cerevisiae inactivation under the combined effects of heat and ultrasound followed first-order reaction kinetics, with decimal reduction times (D) that varied from 22.3 to 0.8 min. D values in treatments that combined heat and ultrasound were significantly smaller (P < 0.05) than D values obtained for thermal treatments and were more noticeable at temperatures below 50°C. The dependence of the D value on temperature had a significantly (P < 0.05) greater z value for combined treatments. Yeast heat inactivation kinetics revealed decreased thermal resistance caused by ultrasound. |l eng | |
| 593 | |a Depto. de Ing. Quim. y Alimentos, Univ. de las Américas-Puebla, Sta. Catarina Martir, Puebla, 72820, Mexico | ||
| 593 | |a Departamento de Industrias, Universidad de Buenos Aires, Ciudad Universitaria 1428, Buenos Aires, Argentina | ||
| 690 | 1 | 0 | |a ANTIMICROBIAL ACTIVITY |
| 690 | 1 | 0 | |a FOOD ANALYSIS |
| 690 | 1 | 0 | |a FOOD SAFETY |
| 690 | 1 | 0 | |a ULTRASOUND |
| 690 | 1 | 0 | |a SACCHAROMYCES CEREVISIAE |
| 690 | 1 | 0 | |a SACCHAROMYCES CEREVISIAE |
| 700 | 1 | |a Guerrero, S. | |
| 700 | 1 | |a Alzamora, S.M. | |
| 773 | 0 | |d IAMFES, 1999 |g v. 62 |h pp. 1215-1217 |k n. 10 |p J. Food Protection |x 0362028X |w (AR-BaUEN)CENRE-324 |t Journal of Food Protection | |
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| 856 | 4 | 0 | |u https://doi.org/10.4315/0362-028X-62.10.1215 |y DOI |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_0362028X_v62_n10_p1215_LopezMalo |y Handle |
| 856 | 4 | 0 | |u https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0362028X_v62_n10_p1215_LopezMalo |y Registro en la Biblioteca Digital |
| 961 | |a paper_0362028X_v62_n10_p1215_LopezMalo |b paper |c PE | ||
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| 999 | |c 80576 | ||