Heat-resistant fungi are often factors causing spoilage of heat-processed products.
Contamination of agricultural raw materials is often a result of their contact with soil …

Aims: To determine thermal resistance, the effect of pasteurization temperature variations (c.
2° C) in a continuous system in the number of decimal reductions (n) of a Byssochlamys …

Bacteria and molds may spoil and/or contaminate apple juice either by direct microbial
action or indirectly by the uptake of metabolites as off-flavours and toxins. Some of these …

The logistic regression model was used to describe the temperature effect (25 to 50C), pH
(3.5 to 5.5), soluble solids concentration (11 to 19) and nisin concentration (0 to 70 IU/mL) …

Abstract Arsenic in the Bengal Delta has been the topic of discussion for more than a
decade since 73% of the population (more than 140 million people) are under deep stress …

The ascospores of resistant fungi, Neosartorya fischeri, can survive commercial
pasteurization, diminishing the shelf life of these products. The time that the ascospores …

The study of thermal resistant mould, including Byssochlamys nivea, is of extreme
importance since it has been associated with fruit and fruit products. The aim of this work is …

The objective of this study was to evaluate the combined effects of heat treatment intensity
and pH on the activation/inactivation of ascospores of Byssochlamys nivea and their …

In a previous study on Byssochlamys nivea growth in pineapple juice (Zimmermann et al.,
2011a), the water activity (aw) was shown to be statistically significant (p< 0.05) on growth …

Bacteria and molds may spoil and/or contaminate apple juice either by direct microbial
action or indirectly by the uptake of metabolites as off-flavours and toxins. Some of these …