Comparing thermal inactivation to a combined process of moderate heat and high pressure: Effect on ascospores in strawberry puree

Published 2020 View Full Article

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Title
Comparing thermal inactivation to a combined process of moderate heat and high pressure: Effect on ascospores in strawberry puree
Authors
Keywords
Heat assisted high pressure processing, Spore activation, Tyndallisation, Talaromyces macrosporus, Aspergillus fischeri, Heat resistant molds
Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 325, Issue -, Pages 108629
Publisher
Elsevier BV
Online
2020-04-14
DOI
10.1016/j.ijfoodmicro.2020.108629

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