Inactivation of E. coli and B. subtilis spores in ozonized cassava starch

Inactivation of E. coli and B. subtilis spores in ozonized cassava starch

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In the present study, the efficacy of ozone inactivation of B. subtilis spores and E. coli in cassava starch was evaluated. Cassava starch with 18 and 30% moisture content was processed with ozone at concentrations of 40-118 ppm and exposure times of 15-120 minutes. The processing at 113 ppm/120 min...

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Bibliographic Details
Main Authors: Emanuele Oliveira Cerqueira Amorim, Alline Artigiani Lima Tribst, Pedro Esteves Duarte Augusto, Marcelo Cristianini
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2013-06-01
Series:Food Science and Technology
Subjects:
ozonation
food processing
non-thermal technologies
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000200012

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000200012

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