Inactivation kinetics of pathogenic bacteria in persimmon using the combination of thermosonication and formic acid

Four models (Baranyi, modified Gompertz, log-logistic and Weibull models) were applied to examine the performance of thermosonication (TS) and formic acid (FA), individually and in combination, at three temperatures (40, 50, and 60 °C) for the inactivation of pathogens inoculated on persimmon. Resul...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 29(2023), 4 vom: 27. Juni, Seite 383-394
1. Verfasser:	Jafarpour, Dornoush (VerfasserIn)
Weitere Verfasser:	Hashemi, Seyed Mohammad Bagher, Mousavifard, Maryam
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2023
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Thermosonicaton food model formic acid kinetic models pathogenic bacteria 0YIW783RG1