Validation of a polynomial regression model: the thermal inactivation of Bacillus subtilis spores in milk
暂无分享,去创建一个
[1] S. Martínez,et al. Heat resistance of Bacillus cereus spores: effects of milk constituents and stabilizing additives. , 1999, Journal of food protection.
[2] M H Zwietering,et al. Modelling bacterial growth of Listeria monocytogenes as a function of water activity, pH and temperature. , 1993, International journal of food microbiology.
[3] T. Tsuchido,et al. Predictive Microbiology: A Review , 2003 .
[4] H. Kessler,et al. Influence of individual milk constituents on the heat resistance of Bacillus licheniformis and Bacillus stearothermophilus spores , 1992 .
[5] Robert L. Buchanan,et al. Response surface models for the growth kinetics of Escherichia coli O157:H7 , 1993 .
[6] H. Marks,et al. Proteolytic Clostridium botulinum growth at 12–48°C simulating the cooling of cooked meat: development of a predictive model , 1999 .
[7] M. Rea,et al. Development of a predictive model for growth of Listeria monocytogenes in a skim milk medium and validation studies in a range of dairy products. , 1996, The Journal of applied bacteriology.
[8] J Baranyi,et al. A predictive model for the combined effect of pH, sodium chloride and storage temperature on the growth of Brochothrix thermosphacta. , 1993, International journal of food microbiology.
[9] T. Tsuchido,et al. Modelling the combined effects of pH, temperature and sodium chloride stresses on the thermal inactivation of Bacillus subtilis spores in a buffer system * , 2003, Journal of applied microbiology.
[10] M C te Giffel,et al. Validation of predictive models describing the growth of Listeria monocytogenes. , 1999, International journal of food microbiology.
[11] M. Rodrigo,et al. Modeling the combined effect of pH and temperature on the heat resistance of Bacillus stearothermophilus spores heated in a multicomponent food extract. , 2001, Journal of food protection.
[12] M B Cole,et al. The application of a log-logistic model to describe the thermal inactivation of Clostridium botulinum 213B at temperatures below 121.1 degrees C. , 1996, The Journal of applied bacteriology.
[13] I. Leguerinel,et al. Modelling the influence of pH and organic acid types on thermal inactivation of Bacillus cereus spores. , 2001, International journal of food microbiology.
[14] F. Busta,et al. Effect of thermal treatments in oils on bacterial spore survival. , 1987, The Journal of applied bacteriology.
[15] I. Leguerinel,et al. Modeling combined effects of temperature and pH on heat resistance of spores by a linear-Bigelow equation , 1998 .
[16] S. Martínez,et al. Thermal inactivation of Bacillus cereus spores affected by the solutes used to control water activity of the heating medium. , 1999, International journal of food microbiology.
[17] J. S. Novaka,et al. Growth of Clostridium perfringens from spore inocula in cooked cured beef : development of a predictive model , 2001 .
[18] D. M. Adams,et al. INCREASED INACTIVATION OF BACTERIAL SPORES AT HIGH TEMPERATURES IN THE PRESENCE OF MONOGLYCERIDES12 , 1981 .
[19] John S. Novak,et al. Growth of Clostridium perfringens from spore inocula in cooked cured beef: development of a predictive model ☆ , 2001 .
[20] P. Periago,et al. Predictive model to describe the combined effect of pH and NaCl on apparent heat resistance of Bacillus stearothermophilus. , 1998, International journal of food microbiology.
[21] T. Ross. Indices for performance evaluation of predictive models in food microbiology. , 1996, The Journal of applied bacteriology.
[22] T. A. Roberts,et al. Predictive modelling of growth of Staphylococcus aureus: the effects of temperature, pH and sodium chloride. , 1994, International journal of food microbiology.
[23] T. A. Roberts,et al. Predicting microbial growth: growth responses of salmonellae in a laboratory medium as affected by pH, sodium chloride and storage temperature. , 1988, International journal of food microbiology.
[24] C. R. Loss,et al. Effect of dissolved carbon dioxide on thermal inactivation of microorganisms in milk. , 2002, Journal of food protection.
[25] D. Hoover,et al. Bacterial spore inhibition and inactivation in foods by pressure, chemical preservatives, and mild heat. , 2000, Journal of food protection.
[26] A. Herrewegh,et al. Bacterial spores in silage and raw milk , 2002, Antonie van Leeuwenhoek.
[27] B. G. Snygg,et al. Effect of lipid materials on heat resistance of bacterial spores. , 1967, Applied microbiology.