Ultrasound assisted thermal pasteurization of beers with different alcohol levels: Inactivation of Saccharomyces cerevisiae ascospores

enthalten in: Journal of food engineering | 2017

von Milani, E. | Silva, F.

Resistance of Byssochlamys nivea and Neosartorya fischeri mould spores of different age to high pressure thermal processing and thermosonication

enthalten in: Journal of food engineering | 2017

von Evelyn | Silva, F.

Comparing high pressure thermal processing and thermosonication with thermal processing for the inactivation of bacteria, moulds, and yeasts spores in foods

enthalten in: Journal of food engineering | 2017

von Evelyn | Milani, E. | Silva, F.

High pressure processing and thermosonication of beer: Comparing the energy requirements and Saccharomyces cerevisiae ascospores inactivation with thermal processing and modeling

enthalten in: Journal of food engineering | 2016

von Milani, E. | Ramsey, J. | Silva, F.

Modeling the polyphenoloxidase inactivation kinetics in pear, apple and strawberry purees after High Pressure Processing

enthalten in: Journal of food engineering | 2015

von Sulaiman, A. | Soo, M. | Yoon, M. | +2

Thermosonication for polyphenoloxidase inactivation in fruits: Modeling the ultrasound and thermal kinetics in pear, apple and strawberry purees at different temperatures

enthalten in: Journal of food engineering | 2015

von Sulaiman, A. | Soo, M. | Farid, M. | +1

High pressure processing of milk: Modeling the inactivation of psychrotrophic Bacillus cereus spores at 38–70°C

enthalten in: Journal of food engineering | 2015

von Evelyn | Silva, F.