Open AccessJournal Article
Death rates of bacterial spores at high temperatures
B.N. Srimani,R. Stahl,M. Loncin +2 more
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This article is published in Lwt - Food Science and Technology.The article was published on 1980-01-01 and is currently open access. It has received 11 citations till now. The article focuses on the topics: Spore.read more
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Effect of heat and ultrasonic waves on the survival of two strains of Bacillus subtilis.
TL;DR: The thermo-ultrasonication of spores in water markedly reduced the heat resistance of them in the range 70-95 degrees C but the effect significantly diminished as the temperature of the treatment was approached to the boiling point of the water.
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Antioxidant Phenolic Compounds in Salvia officinalis L. and Salvia sclarea L.
Izabela Jasicka-Misiak,Anna Poliwoda,Magdalena Petecka,Olena Buslovych,Vladimir A. Shlyapnikov,Piotr Wieczorek +5 more
TL;DR: In this paper, the differences in the chemical composition of the phenolic compounds of Salvia officinalis versus Salvia sclarea growing in different habitats, were studied and the optimal solvent for ultrasonic extraction of phenolic compound from these plants was chosen experimentally.
Journal ArticleDOI
Quality assurance and quality control of aseptic packaging
TL;DR: There is a need for nondestructive methods for on‐line detection of the package integrity and for controlling the quality of the product after preincubation.
Journal ArticleDOI
Temperature Histories in a UHT Indirect Heat Exchanger
TL;DR: In this paper, an indirect UHT processing system was modeled by a computer program to predict the temperature profile of a mass element of fluid as it progressed through heating, hold and cooling units.