BFE-37 is an endogenous metabolite that exhibits significant heat resistance, making it ideal for studying microbial stability in food products. It demonstrates a survival rate change of 6.53 log CFU/mL after exposure to 55 °C for 5 minutes in acidic orange juice. The compound's dynamic behavior at varying temperatures reveals a first-order logarithmic linear inactivation characteristic, underscoring its robustness under heat treatment. Research involving BFE-37 contributes to understanding the effects of mild heat treatments on juice products and aids in the development of microbial control strategies within the food industry.
BFE-37 is an endogenous metabolite that exhibits significant heat resistance, making it ideal for studying microbial stability in food products. It demonstrates a survival rate change of 6.53 log CFU/mL after exposure to 55 °C for 5 minutes in acidic orange juice. The compound's dynamic behavior at varying temperatures reveals a first-order logarithmic linear inactivation characteristic, underscoring its robustness under heat treatment. Research involving BFE-37 contributes to understanding the effects of mild heat treatments on juice products and aids in the development of microbial control strategies within the food industry.
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