| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277774 | Journal of Food Engineering | 2012 | 4 Pages |
Abstract
⺠Non-isothermal heating lag phase increased the thermotolerance of Listeria species in LWE. ⺠Isothermal ultrapasteurization provided 6.5-Log10 reductions of L. monocytogenes in LWE. ⺠20â²-heating-up phase and 70 °C/1.5â² reduced 5-Log10 of L. monocytogenes. ⺠L. monocytogenes was more heat resistant than Salmonella Senftenberg 775 W at 70 °C.
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Authors
S. Monfort, N. Sagarzazu, E. Gayán, J. Raso, I. Álvarez,