Inactivation of Zygosaccharomyces Rouxii using power ultrasound at different temperatures, pH and water activity condintions
In this study, the effect of ultrasound treatments (20 kHz) combined with mild temperatures (thermo-sonication) on the inactivation of Z. rouxii was examined. Additionally, the effect of pH (4 and 7) and water activity (aw 0.99 and 0.94) of the sonication medium on yeast inactivation was determined....
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Chiriotti Editori
2016-03-01
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| Series: | Italian Journal of Food Science |
| Subjects: | |
| Online Access: | http://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/459 |