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...

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Dades bibliogràfiques

Autor principal:	Anapi, Gerieka Ramos (Autor)
Altres autors:	Peralta, Justin Godfred B. (adviser.)
Format:	Thesis
Idioma:	English
Matèries:	Fruit juices. Food > Preservation. Pasteurization. Fruit juices > Pasteurization. Spoilage yeast. Thermal resistance.
Accés en línia:	Available for University of the Philippines Diliman via Digital Archives. Click here to access.