What is it about?
Heat treatment is a widely used process in the food industry. Many microbial strains can survive thermal treatment like pasteurization. The recovery of heat-stressed/injured/survived cells plays an essential role in the post-treatment spoilage step and defines the shelf-life of the food product like orange juice.
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Why is it important?
Our results show that the heat-stressed/injured/survived cells of a food product like orange juice behave differently according to the microbial strain type and the environmental conditions.
Read the Original
This page is a summary of: Behavior of Lactobacillus plantarum and Saccharomyces cerevisiae in Fresh and Thermally Processed Orange Juice, Journal of Food Protection, October 2002, International Association for Food Protection, DOI: 10.4315/0362-028x-65.10.1586.
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