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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書目詳細資料

主要作者:	Anapi, Gerieka Ramos (Author)
其他作者:	Peralta, Justin Godfred B. (adviser.)
格式:	Thesis
語言:	English
主題:	Fruit juices. Food > Preservation. Pasteurization. Fruit juices > Pasteurization. Spoilage yeast. Thermal resistance.
在線閱讀:	Available for University of the Philippines Diliman via Digital Archives. Click here to access.