2010
DOI: 10.1016/j.ijfoodmicro.2009.11.029
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Use of a logistic model to assess spoilage by Byssochlamys fulva in clarified apple juice

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Cited by 18 publications
(5 citation statements)
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“…A study demonstrated that even at a very low initial contamination, clarified apple juice can be easily spoiled by B. fulva (Sant’Ana et al , 2010a). A strain of B. fulva IOC 4518, isolated from apples, survived heating at 95 °C for 20 min (Salomão et al , 2008b) and its D values in apple juice at 85 °C, 90 °C, 92 °C and 95 °C were 64.5, 16.6, 6.3 and 3.1 min, respectively (Sant’Ana et al , 2009).…”
Section: Discussionmentioning
confidence: 99%
“…A study demonstrated that even at a very low initial contamination, clarified apple juice can be easily spoiled by B. fulva (Sant’Ana et al , 2010a). A strain of B. fulva IOC 4518, isolated from apples, survived heating at 95 °C for 20 min (Salomão et al , 2008b) and its D values in apple juice at 85 °C, 90 °C, 92 °C and 95 °C were 64.5, 16.6, 6.3 and 3.1 min, respectively (Sant’Ana et al , 2009).…”
Section: Discussionmentioning
confidence: 99%
“…5 The differences in the findings may be due to the influence of LOD, geographical location, climate conditions, processing stages, and storage environments. 32,33 Xinjiang is situated in the northwest of China, where it is hot and dry in the summer and cold in the winter, thus accounting for the lower incidence of PAT contamination in this region. The survey results also showed that the PAT levels in fresh fruits were higher than those of fruit-based products.…”
Section: Resultsmentioning
confidence: 99%
“…They enable the calculation of relevant growth parameters such as maximum growth rate, lag phase duration, initial count, and maximum count of microorganisms. Most common models are modified Gompertz, Baranyi and Roberts, logistic, and three-phase linear models [44], [67].…”
Section: Predictive Microbiologymentioning
confidence: 99%