Hurdle Technology Approach to Control Listeria monocytogenes Using Rhamnolipid Biosurfactant [PDF]
Foods, 2023 This study evaluates the combination of mild heat with a natural surfactant for the inactivation of L. monocytogenes Scott A in low-water-activity (aw) model systems.
Lowieze Lenaerts +4 more
doaj +3 more sources
Efficacy of Power Ultrasound-Based Hurdle Technology on the Reduction of Bacterial Pathogens on Fresh Produce [PDF]
Foods, 2023 Minimally processed produce is frequently contaminated with foodborne bacterial pathogens. Power ultrasound is a non-thermal and cost-effective technology that can be combined with other chemical sanitization methods.
Xinyi Zhou +3 more
doaj +3 more sources
Hurdle technology for fish preservation
Aquaculture and Fisheries, 2020 Fresh fish is a highly perishable product due to the chemical composition of fish flesh and the high microbial load on fish surface. The natural microflora that is more adopted to low temperatures results also in lower thermal bacterial shock from ...
Theofania Tsironi +2 more
doaj +3 more sources
Essential oils and their active components applied as: free, encapsulated and in hurdle technology to fight microbial contaminations. A review. [PDF]
Heliyon, 2022 Microbial contaminations are responsible for many chronic, healthcare, persistent microbial infections and illnesses in the food sector, therefore their control is an important public health challenge.
Yammine J +5 more
europepmc +2 more sources
Hurdle technology using enzymes and essential oil to remove biofilm and increase the effectiveness of this process with the microencapsulation method. [PDF]
Food Sci NutrThe formation of biofilm in different places and the failure to effectively remove it by the usual disinfection methods is due to its structure and the rich genetic resource available in it to deal with disinfectants.
Ghahari A, Khosravi-Darani K.
europepmc +2 more sources
Preservation of Seafoods by Hurdle Technology
Meat and Nutrition, 2021 Fish and seafoods are a highly perishable product due to the biochemical composition and the high microbial load on the skin and gills of fish. The natural microflora that is more adopted to low temperatures results in lower thermal bacterial shock at the storage temperature.
Jag, Pal, +3 more
openaire +4 more sources
Preservation and evaluation of spiced chayote juice using hurdle technology
Brazilian Journal of Food Technology, 2019 Chayote (Sechium edule) is a perennial climbing plant, belonging to the Cucurbitaceae family and is neglected or underutilized as a food or as a raw material in the food industry because of its bland taste.
Chesi Sangma +5 more
doaj +2 more sources
Blanching and antimicrobial mixture (potassium sorbate-sodium benzoate) impact on the stability of a tamarillo (Cyphomandra betacea) sweet product preserved by hurdle technology. [PDF]
J Food Sci Technol, 2018 Preciado-Iñiga GE +2 more
europepmc +2 more sources
Foods, 2023 This work investigated the influence of pulsed electric field (PEF) and high-power ultrasound (HPU) combined with hurdle technology to preserve the bioactive compounds (BACs) content and antioxidant activity in stored strawberry juices. PEF was performed
Anica Bebek Markovinović +9 more
doaj +1 more source
Hurdle technology using encapsulated enzymes and essential oils to fight bacterial biofilms
Applied Microbiology and Biotechnology, 2022 Biofilm formation on abiotic surfaces has become a major public health concern because of the serious problems they can cause in various fields. Biofilm cells are extremely resistant to stressful conditions, because of their complex structure impedes ...
Samah Mechmechani +5 more
semanticscholar +1 more source