Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Shinya Doto"'
Publikováno v:
Frontiers in Microbiology, Vol 11 (2020)
The objective of this study was to separately describe the fitting uncertainty and the variability of individual cell in bacterial survival kinetics during isothermal and non-isothermal thermal processing. The model describing bacterial survival beha
Externí odkaz:
https://doaj.org/article/7cdbd81175774f279778a918fa3bc7b8
Publikováno v:
Frontiers in Microbiology, Vol 11 (2020)
Frontiers in Microbiology
Frontiers in Microbiology
The objective of this study was to separately describe the fitting uncertainty and the variability of individual cell in bacterial survival kinetics during isothermal and non-isothermal thermal processing. The model describing bacterial survival beha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e2ed7179a83a716a582ac04cf3c6f997
https://www.frontiersin.org/article/10.3389/fmicb.2020.00985/full
https://www.frontiersin.org/article/10.3389/fmicb.2020.00985/full
Publikováno v:
Food Control. 130:108288
To produce high-quality ready-to-eat food, excessive heat treatment must be avoided to maintain product quality. However, there is a risk of survival of heat-tolerant bacterial spores, such as those of Bacillus simplex. Therefore, the thermal inactiv
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2723d259b2d4c7646827224bbf3cec2a
https://doi.org/10.1016/j.foodcont.2021.108288
https://doi.org/10.1016/j.foodcont.2021.108288
Publikováno v:
Food Control. 122:107756
The growth/no growth boundary model of Bacillus simplex was developed using logistic regression and neural network as a function of pH, heating temperature, and water activity (aw). The model was based on the bacterial responses in tryptic soy broth
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e620ac58f7097fdf643f3f02f106528b
https://doi.org/10.1016/j.foodcont.2020.107756
https://doi.org/10.1016/j.foodcont.2020.107756