Response surface analysis of the effects of Capsicum extract, temperature and pH on the growth and inactivation of Listeria monocytogenes

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A surface response analysis was carried out using the Box-Behnken method in order to determine the effects and interactions of pH (4.5, 5.5, 6.5), temperature (2, 7, 12°C) and Capsicum extract concentration (0%, 5%, 10%) on the growth kinetics of Listeria monocytogenes Scott A in trypticase soy brot...

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Detalles Bibliográficos
Autores principales: Acero-Ortega, C., Dorantes, L., Hernández-Sánchez, H., Tapia, M.S., Gutiérrez-López, G., Alzamora, S., López-Malo, A.
Formato: JOUR
Materias:
Capsicum
Inactivation
Listeria
Modeling
PH
Bacteria
Concentration (process)
Food processing
Food storage
Growth kinetics
pH effects
Surface response analysis
Food products
Concentration
Food Storage
Ph
Bacteria (microorganisms)
Listeria monocytogenes
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_02608774_v67_n1-2_p247_AceroOrtega
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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