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Inactivation of Bacillus subtilis Spores in Orange Juice and the Quality Change by High Electric Field Alternating Current
flavor high electric field AC nutrient
2010/3/4
Heat treatment is commonly used to inactivate micro-organisms in liquid foods in order to improve food safety and extend shelf life. However, using heat treatment to kill spores also thermally damages...
VIABILITY OF FUNGAL AND ACTINOMYCETAL SPORES AFTER MICROWAVE RADIATION OF BUILDING MATERIALS
fungi actinomycetes microwave radiation building materials
2010/12/23
The effects of microwave radiation on viability of fungal and actinomycetal spores growing on agar (medium optimal for growth) as well as on wooden panel and drywall (common building construction/fi n...
MONITORING OF ALTERNARIA NESS AND CLADOSPORIUM LINK AIRBORNE SPORES IN LUBLIN (POLAND) IN 2002
Alternaria spores Cladosporium spores
2010/12/24
The concentration of Alternaria and Cladosporium spores was monitored throughout the year 2002 in Lublin (Eastern Poland). Fungal spores were sampled with Lanzoni VPPS 2000 volumetric spore trap. The ...
FUNGAL SPORES IN THE ATMOSPHERE OF RZESZOW (SOUTH-EAST POLAND)
aeromycology allergy bioaerosol conidia
2010/12/24
Continuous aerobiological monitoring has been conducted in Rzeszow from 2000-2002, using the volumetric method. On each microscope slide 1 horizontal band was analyzed, divided into 24 fields correspo...