Results 11 to 20 of about 169,400 (299)
A Population Balance Model to Describe the Evolution of Sublethal Injury
Foods, 2021 The detection and quantification of sublethal injury (SI) of pathogenic microorganisms has become a common procedure when assessing the efficiency of microbial inactivation treatments.
Simen Akkermans +3 more
doaj +1 more source
PLoS ONE, 2021 Cold plasma generated in air at atmospheric pressure is an extremely effective antimicrobial agent, with proven efficacy against clinically relevant bacterial biofilms.
Breno A B Salgado +4 more
doaj +1 more source
Growth and inactivation of Salmonella enterica and Listeria monocytogenes in broth and validation in ground pork meat during simulated home storage abusive temperature and home pan-frying [PDF]
, 2015 Ground pork meat with natural microbiota and inoculated with low initial densities (1-10 or 10-100 CFU/g) of Salmonella enter/ca or Listeria monocytogenes was stored under abusive temperature at 10 degrees C and thermally treated by a simulated home pan ...
De Boeck, Elien +5 more
core +8 more sources
Journal of Food Protection, 2023 Plasma-activated water (PAW) is considered a novel sanitizer for the food industry due to the antimicrobial mechanisms exhibited by reactive oxygen and nitrogen species.
Urvi Shah +3 more
doaj +1 more source
Pasteurization of Foods with Ultrasound: The Present and the Future
Applied Sciences, 2022 In the last two decades, much research has been carried out using ultrasound as an alternative for pasteurization. Cavitation, the main effect of ultrasound, can disrupt and perforate cell membranes, generate free radicals, and produce sonoluminescence ...
Daniela Bermudez-Aguirre +1 more
doaj +1 more source
Effect of ultrasonication on microbial quality, colour and ascorbic acid of passion-fruit juice during storage [PDF]
, 2017 Passion fruit juice (PFJ) has a delicate flavour very susceptible to thermal degradation. This study pursued to test the effect of sonication as non-thermal preservation method on some quality parameters of PFJ.
Gómez López, Vicente Manuel
core +2 more sources
Instrument for Study of Microbial Thermal Inactivation [PDF]
Applied Microbiology, 1968 An instrument was designed for the study of thermal inactivation of microorganisms using heating times of less than 1 sec. The instrument operates on the principle of rapid automatic displacement of the microorganism to and from a saturated steam atmosphere, and the operating temperature range is 50 to 90 C.
R W, Dickerson, R B, Read
openaire +2 more sources
Describing Uncertainty in Salmonella Thermal Inactivation Using Bayesian Statistical Modeling
Frontiers in Microbiology, 2019 Uncertainty analysis is the process of identifying limitations in scientific knowledge and evaluating their implications for scientific conclusions. In the context of microbial risk assessment, the uncertainty in the predicted microbial behavior can be ...
Kento Koyama +4 more
doaj +1 more source
Effect of Water Content on the Thermal Inactivation Kinetics of Horseradish Peroxidase Freeze-Dried from Alkaline pH [PDF]
, 2001 The thermal inactivation of horseradish peroxidase freeze-dried from solutions of different pH (8, 10 and 11.5, measured at 25 C) and equilibrated to different water contents was studied in the temperature range from 110 to 150 C.
Hägerdal B. +6 more
core +2 more sources
Foods, 2022 Background: Traditional thermal processing is a widely used method to ensure food safety. However, thermal processing leads to a significant decline in food quality, especially in the case of fruits and vegetables.
Sinan Zhang +5 more
doaj +1 more source