Modeling of yeast thermal resistance and optimization of the pasteurization treatment applied to soft drinks - Montanari, Chiara; Tabanelli, Giulia; Zamagna, Ilaria; Barbieri, Federica; Gardini, Aldo; Ponzetto, Mauro; Redaelli, Erika; Gardini, Fausto (International journal of food microbiology, 2019)
Keywords: Baking yeast; Beverage industry; Beverages; Carbon/nitrogen ratio; death; Energy costs; Food industry; Food processing industry; Food quality; Fruit beverages; Fruit juices; fruits; heat tolerance; Heat transfer; Heat treatment; Heat treatments; Inoculum; Kluyveromyces marxianus; Logistic regression; microbial physiology; Microbiology; Microorganisms; Optimization; orange juice; Oranges; Pasteurization; predictive microbiology; probability; Process parameters; regression analysis; Regression models; Saccharomyces cerevisiae; Saccharomycodes; Schizosaccharomyces pombe; Sensory properties; Soft drinks; Species; Spoilage; Stability; Statistical analysis; stress response; temperature; Thermal resistance; Thermal treatment; Weibull model; Yeast; yeasts; Zygosaccharomyces rouxii; Logistic regression; Weibull model; Yeast; Fruit beverages; Thermal treatment