Ultrasound assisted thermal inactivation of spores in foods: Pathogenic and spoilage bacteria, molds and yeasts
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DOI: 10.1016/j.tifs.2020.09.020
Abstract: Abstract Background Pasteurization aims to achieve the reduction of vegetative microorganisms and resistant spores which are of risk to public health. Power ultrasound has been identified as a potential technology for non-thermal food pasteurization. It… read more here.
Keywords: pathogenic spoilage; assisted thermal; thermal inactivation; inactivation ... See more keywords