Résultat de la recherche
8 recherche sur le mot-clé
'THERMOSENSIBILITE' ![Ne pas surligner les mots recherchés Ne pas surligner les mots recherchés](./images/text_horizontalrule.png)
![Imprimer la page de recherche courante...](./images/print.gif)
![Tris disponibles](./images/orderby_az.gif)
article/chapitre/communication
brevet
Dispositif de contrôle temps-température pour substances thermosensibles maintenues à une température positive comprise entre 0°C et 84°C, constitué d'un mélange réactionnel composé de substances conduisant à une réaction de brunissement non-enz[...]article/chapitre/communication
J. Augustin ; V. Carlier ; J. Rozier | 1998The heat resistance of Listeria monocytogenes phagovar 2389/2425/3274/2671/47/108/340 (1992 French outbreak strain) in broth was studied at 55, 60 and 65 °C. Experiments were carried out on bacterial cultures in three different physiological sta[...]article/chapitre/communication
S. Sablani ; H. Ramaswamy ; S. Prasher | 1995The use of a neural network approach in thermal processing applications is presented. A four layer neural network with 3 inputs and 3 outpouts was trained using a back-propagation algorithm. A finite difference computer program was used to predi[...]thèse/mémoire
Les problèmes microbiologiques de la conservation des vins doux. Etude des différents moyens de réduire les doses d'anhydride sulfureux dans l'élaboration des vins blancs doux. Lois générales et facteurs de la thermorésistance des levures dans l[...]article/chapitre/communication
A. Van Loey ; T. Haentjens ; M. Hendrickx ; P. Tobback | 1997Heat inactivation kinetics of Bacillus subtilis alpha-amylase at reduced moisture content was studied under steady state and under non-steady state conditions by monitoring the decrease in enthalpy associated with the heat deterioration of the e[...]article/chapitre/communication
N. Stoforos ; P. Taoukis | 1998Time-temperature integrators (TTI) offer a sound alternative to in situ and physical-mathematical methods for thermal process design and evaluation. In the present work, the use of multi-component TTI systems, in cases where a single-component T[...]article/chapitre/communication
The heat resistance (55-65 °C) of Clostridium perfringens vegetative cells in ground beef and turkey that included 0, 0.15 or 0.3% (w/w) sodium pyrophosphate (SPP) was assessed in bags heated using a water bath. The surviving cell population was[...]