Rapid Assessment of the Microbiological Quality of Pasteurized Vanilla Cream by Means of Fourier Transform Infrared Spectroscopy in Tandem with Support Vector Machine Analysis
Sign Up to like & getrecommendations! Published in 2017 at "Food Analytical Methods"
DOI: 10.1007/s12161-017-1063-3
Abstract: The objective of this study was to assess the performance of Fourier transform infrared (FTIR) spectroscopy as a rapid and non-invasive technique for the automated microbiological quality evaluation of pasteurized vanilla cream, a ready-to-eat milk-based… read more here.
Keywords: cream; microbiological quality; spectroscopy; vanilla cream ... See more keywords
Growth of Listeria monocytogenes in pasteurized vanilla cream pudding as affected by storage temperature and the presence of cinnamon extract.
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DOI: 10.1016/j.foodres.2017.11.027
Abstract: The objective of the present study was the assessment and quantitative description of the growth behavior of Listeria monocytogenes as a function of temperature in vanilla cream pudding, formulated with or without cinnamon extract. Commercially… read more here.
Keywords: temperature; vanilla cream; cinnamon extract; growth ... See more keywords