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Investigation of the use of ultrasonication followed by heat for spore inactivation

  • Published:2017-07 Issue: Volume:104 Page:32-39
  • ISSN:0960-3085
  • Container-title:Food and Bioproducts Processing
  • language:en
  • Short-container-title:Food and Bioproducts Processing

Author:

Ansari Jawaad Ahmed,Ismail Marliya,Farid Mohammed

Funder

NED University of Engineering & Technology, Karachi, Pakistan

New Zealand Ministry of Business, Innovation and Employment

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference35 articles.

1. Response of spores to high-pressure processing;Black;Compr. Rev. Food Sci. Food Saf.,2007

2. Effect of ultrasonic waves on the heat resistance of Bacillus cereus and Bacillus licheniformis spores;Burgos;Appl. Microbiol.,1972

3. Ultrasound-assisted extraction (UAE) of bioactives from arecanut (Areca catechu L.) and optimization study using response surface methodology;Chavan;Innov. Food Sci. Emerg. Technol.,2013

4. Ultrasonic mixing, homogenization, and emulsification in food processing and other applications;Delmas,2015

5. Photosensitization of DNA by dipicolinic acid, a major component of spores of Bacillus species;Douki;Photochem. Photobiol. Sci.,2005
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