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The fate of Bacillus cereus and Geobacillus stearothermophilus during alkalization of cocoa as affected by alkali concentration and use of pre-roasted nibs.
Pia, Arthur K R; Pereira, Ana P M; Costa, Ramon A; Alvarenga, Verônica O; Freire, Luisa; Carlin, Frédéric; Sant'Ana, Anderson S.
Afiliación
  • Pia AKR; Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil.
  • Pereira APM; Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil.
  • Costa RA; Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil.
  • Alvarenga VO; Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil.
  • Freire L; Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil.
  • Carlin F; UMR408 SQPOV "Sécurité et Qualité des Produits d'Origine Végétale", INRA Avignon Université, 84000, Avignon, France.
  • Sant'Ana AS; Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, Brazil. Electronic address: and@unicamp.br.
Food Microbiol ; 82: 99-106, 2019 Sep.
Article en En | MEDLINE | ID: mdl-31027825
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Texto completo: 1 Base de datos: MEDLINE Asunto principal: Bacillus cereus / Geobacillus stearothermophilus / Cacao / Álcalis / Viabilidad Microbiana Idioma: En Revista: Food Microbiol Asunto de la revista: CIENCIAS DA NUTRICAO / MICROBIOLOGIA Año: 2019 Tipo del documento: Article País de afiliación: Brasil
Texto completo
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XML
PubMed Links
Buscar en Google

Texto completo: 1 Base de datos: MEDLINE Asunto principal: Bacillus cereus / Geobacillus stearothermophilus / Cacao / Álcalis / Viabilidad Microbiana Idioma: En Revista: Food Microbiol Asunto de la revista: CIENCIAS DA NUTRICAO / MICROBIOLOGIA Año: 2019 Tipo del documento: Article País de afiliación: Brasil