Effect of sugar concentration (°Brix) and storage temperature on the time to visible growth of individual ascospores of six heat-resistant moulds isolated from fruit products

Paixao dos Santos, Juliana Lane; Samapundo, Simbarashe; Van Impe, Jan; Sant'Ana, Anderson S; Devlieghere, Frank

doi:10.1016/j.foodcont.2019.106880

Effect of sugar concentration (°Brix) and storage temperature on the time to visible growth of individual ascospores of six heat-resistant moulds isolated from fruit products

Author:

Paixao dos Santos, Juliana Lane

Samapundo, Simbarashe ; Van Impe, Jan ; Sant'Ana, Anderson S ; Devlieghere, Frank

Keywords:

Science & Technology, Life Sciences & Biomedicine, Food Science & Technology, Distribution, Single spore, Ascospores, Biological variability, Brix, Cold tolerance, Spoilage, WATER ACTIVITY, ASPERGILLUS-FLAVUS, BYSSOCHLAMYS-NIVEA, FUNGAL GROWTH, APPLE JUICE, GERMINATION, SPOILAGE, SPORES, FULVA, RISK, 0908 Food Sciences, Food Science, 3006 Food sciences, 4004 Chemical engineering