Alicyclobacillus in Orange Juice: Occurrence and Heat Resistance of Spores

By Eiroa Mirtha Nelly Uboldi   Junqueira Valéria Christina Amstalden   Schmidt Flaávio L.  

Journal of Food Protection, Vol. 62, Iss. 8, 1999-08 ,pp. : 883-886

International Association for Food Protection

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Improved Model Based on the Weibull Distribution To Describe the Combined Effect of pH and Temperature on the Heat Resistance of Bacillus cereus in Carrot Juice

By Collado J.   Fernández A.   Cunha L. M.   Ocio M. J.   Martínez A.  

Journal of Food Protection, Vol. 66, Iss. 6, 2003-06 ,pp. : 978-984

International Association for Food Protection

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Comparative Study of the Microbial Stability and Quality of Carrot Juice Treated by High‐Pressure Processing Combined with Mild Temperature and Conventional Heat Treatment

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Journal Of Food Process Engineering (Electronic), Vol. 38, Iss. 4, 2015-08 ,pp. : 395-404

John Wiley & Sons Inc

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Antimicrobial Properties of Pepsin-Digested Lactoferrin Added to Carrot Juice and Filtrates of Carrot Juice

By Chantaysakorn Panita   Richter R. L.  

Journal of Food Protection, Vol. 63, Iss. 3, 2000-03 ,pp. : 376-380

International Association for Food Protection

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Application of the Clarifying Reagent Index as a Heat-Induced Parameter in Commercial Milk

By Morales Francisco J.   Romero Carmen   Jiménez-Pérez Salvio  

Journal of Food Protection, Vol. 60, Iss. 10, 1997-10 ,pp. : 1241-1246

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