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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Guardado en:
Detalles Bibliográficos
Publicado: 1999
Materias:
antimicrobial activity
food analysis
food safety
ultrasound
Saccharomyces cerevisiae
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0362028X_v62_n10_p1215_LopezMalo
http://hdl.handle.net/20.500.12110/paper_0362028X_v62_n10_p1215_LopezMalo
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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