Development of a validated model to describe the individual and combined water activity depressing effects of water soluble salt, sugar and fat replacers

Autor: Samapundo, S., Anthierens, T., Xhaferi, R., Devlieghere, F.

Publikováno v: In Journal of Food Engineering 2010 96(3):433-439

moulds throughout the processing of pasteurized high-acid fruit products

Autor: dos Santos, JLP, Samapundo, S, Biyikli, A, Van Impe, J, Akkermans, S, Hofte, M, Abatih, EN, Sant'Ana, AS, Devlieghere, F

Heat-resistant moulds (HRMs) are well known for their ability to survive pasteurization and spoil high-acid food products, which is of great concern for processors of fruit-based products worldwide. Whilst the majority of the studies on HRMs over the

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::7ea7f2e8374cb9714502a8133ee9c9d0
http://acikerisim.pau.edu.tr:8080/xmlui/handle/11499/24297

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Quantitative microbial spoilage risk assessment (QMSRA) of pasteurized strawberry purees by Aspergillus fischeri (teleomorph Neosartorya fischeri).

Autor: Santos JLPD; Research Unit Food Microbiology and Food Preservation, Department of Food Technology, Safety and Health, member of Food2Know, Faculty of Bioscience Engineering, Ghent University, Belgium.. Electronic address: Juliana.lanepsantos@ugent.be., Membré JM; INRAE, Oniris, Secalim, 44307 Nantes, France., Jacxsens L; Research Unit Food Microbiology and Food Preservation, Department of Food Technology, Safety and Health, member of Food2Know, Faculty of Bioscience Engineering, Ghent University, Belgium., Samapundo S; Research Unit Food Microbiology and Food Preservation, Department of Food Technology, Safety and Health, member of Food2Know, Faculty of Bioscience Engineering, Ghent University, Belgium., Van Impe J; Chemical and Biochemical Process Technology and Control (BioTec+), Department of Chemical Engineering, University of Leuven, Belgium., Sant'Ana AS; Department of Food Science, Faculty of Food Engineering, University of Campinas, Brazil., Devlieghere F; Research Unit Food Microbiology and Food Preservation, Department of Food Technology, Safety and Health, member of Food2Know, Faculty of Bioscience Engineering, Ghent University, Belgium.

Publikováno v: International journal of food microbiology [Int J Food Microbiol] 2020 Nov 16; Vol. 333, pp. 108781. Date of Electronic Publication: 2020 Jul 04.

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