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Development of a high-throughput screening platform for <i>C. difficile</i> toxin synthesis inhibitors unveils meclizine as an antivirulence agent. [PDF]
Antimicrob Agents ChemotherMarreddy RKR +7 more
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Identifying functional movement deficits in mild to moderate adolescent idiopathic scoliosis: a cross-sectional study. [PDF]
Front PediatrLiu S, Xiao J, Chen B, Fan H, Yao T.
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Basic aspects of food preservation by hurdle technology
International Journal of Food Microbiology, 2000Hurdle technology is used in industrialized as well as in developing countries for the gentle but effective preservation of foods. Previously hurdle technology, i.e., a combination of preservation methods, was used empirically without much knowledge of the governing principles.
L Leistner
exaly +3 more sources
Food preservation by hurdle technology
Trends in Food Science and Technology, 1995Abstract Hurdle technology was developed several years ago as a new concept for the production of safe, stable, nutritious, tasty and economical foods. It advocates the intelligent use of combinations of different preservation factors or techniques (‘hurdles’) in order to achieve multi-target, mild but reliable preservation effects.
Leon G M Gorris
exaly +3 more sources
, 2002 Hurdle Technologies: Combination Treatments for Food Stability, Safety and Quality is the first work on hurdle technology in which all aspects, the possibilities and limitations of hurdle technology, are comprehensively outlined and evaluated.
Lothar Leistner, Grahame W. Gould
openaire +2 more sources
Non-thermal techniques and the “hurdle” approach: How is food technology evolving?
Trends in Food Science and Technology, 2023 Food technology has played a crucial role since the beginning of human civilization. Throughout the centuries, the evolution of food processing has led to an increase of food safety and quality, enhancing the overall quality of human life.
Francesco Bigi +2 more
exaly +2 more sources
2014
Food-borne illness as an outcome after the ingestion of contaminated food products indicates a broad group of illnesses caused by pathogenic microorganisms, chemical and physical contaminants that can contaminate food at several points during production and preparation process. Although the research in this field has been very intensive during the last
S. Mukhopadhyay, L.G.M. Gorris
+5 more sources
Food-borne illness as an outcome after the ingestion of contaminated food products indicates a broad group of illnesses caused by pathogenic microorganisms, chemical and physical contaminants that can contaminate food at several points during production and preparation process. Although the research in this field has been very intensive during the last
S. Mukhopadhyay, L.G.M. Gorris
+5 more sources