Modeling the effects of heating temperature, pH, and Natamycin Concentration on the thermal inactivation of a resistant spoilage yeast

This study was conducted to characterize and quantify the effects of intrinsic and extrinsic fruit juice properties, namely heating temperature (T), pH, and natamycin concentration (NAT) on the thermal reduction times (D T values) of a resistant yeast strain. In the first phase of the study, a two-s...

وصف كامل

التفاصيل البيبلوغرافية

المؤلف الرئيسي:	Anapi, Gerieka Ramos (مؤلف)
مؤلفون آخرون:	Peralta, Justin Godfred B. (adviser.)
التنسيق:	أطروحة
اللغة:	English
الموضوعات:	Fruit juices. Food > Preservation. Pasteurization. Fruit juices > Pasteurization. Spoilage yeast. Thermal resistance.
الوصول للمادة أونلاين:	Available for University of the Philippines Diliman via Digital Archives. Click here to access.