Listar Agronomía por autor "9a712b07-1c85-41a9-a5c0-9eab6d39bf61"
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Fate of spoilage and pathogenic microorganisms in acidified cold-filled hot pepper sauces
Lobo Chinchilla, Ariela; Zúñiga Arrieta, Carolina; Worobo, Randy W.; Padilla Zakour, Olga I.; Usaga Barrientos, Jessie (2019)Consumption of spicy foods and hot sauces is currently a popular trend worldwide. Shelf-stable acidified sauces are commonly hot-filled to ensure commercial sterility, but cold-fill-hold processes might also be suitable ... -
Modeling the effects of process conditions on the accumulated lethality values of thermally processed pickled carrots
Acosta Montoya, Óscar Gerardo; Vermeylen, Françoise M.; Noel, Corinna; Padilla Zakour, Olga I. (2015-05)Shelf-stable pickled products are thermally processed to ensure safety and stability. Carrots packed in glass jars and processed in a boiling water bath were chosen to construct models to predict accumulated lethality ...