Results 11 to 20 of about 81,651 (208)

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, Brendan A. Niemira   +1 more
doaj   +1 more source

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, Kento Koyama, Zafiro Aspridou, Shige Koseki, Konstantinos Koutsoumanis   +4 more
doaj   +1 more source

Research Note: Microbial inactivation of raw chicken meat by supercritical carbon dioxide treatment alone and in combination with fresh culinary herbs

Poultry Science, 2020
: The objective of the present study was to assess the potential synergistic effect between supercritical carbon dioxide (SC-CO2) and fresh culinary herbs (Coriandrum sativum and Rosmarinus officinalis) on the microbial inactivation of raw chicken meat ...
Víctor González-Alonso, Martina Cappelletti, Francesca Maria Bertolini, Giovanna Lomolino, Alessandro Zambon, Sara Spilimbergo   +5 more
doaj   +1 more source

EXPLORATORY STUDY OF NEAR AND SUPERCRITICAL CARBONDIOXIDE WARM PASTEURIZATION ON NILE TILAPIA

Agrointek, 2020
Effects of both near critical and supercritical CO2 pasteurization on inactivation of muscle protease and lipase of red tilapia (Oreochromis niloticus) were investigated along with its impact on microbial reduction and physical appearance.
Sugeng Pondang Sugiharto, Nursigit Bintoro, Joko Nugroho Wahyu Karyadi, Yudi Pranoto   +3 more
doaj   +1 more source

Effects of thermal treatments on the stability of trans-resveratrol and yeast inactivation in trans-resveratrol-amplified grape juice [PDF]

Archives of Biological Sciences, 2014
For the production of trans-resveratrol-amplified grape juice, both trans-resveratrol quantity and microbial quality are important for the functionality and shelf life of the juice.
Lee Dong-Un, Kim Hye Min, Lee Gu Dong, Jeon Seong-Ho, Lee Jung-Jong, Lee Sanghyun   +5 more
doaj   +1 more source

Recent Progress in the Synergistic Bactericidal Effect of High Pressure and Temperature Processing in Fruits and Vegetables and Related Kinetics

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, Maninder Meenu, Lihui Hu, Junde Ren, Hosahalli S. Ramaswamy, Yong Yu   +5 more
doaj   +1 more source

Maximizing the disinfection effectiveness of 254 nm UV-C light with a special design unit: simulation and experimental approaches

Frontiers in Food Science and Technology, 2023
We propose a special design enclosure device that promotes isotropic distribution of germicidal UV-C light for the effective disinfection of difficult to reach surfaces.
Hanyu Chen, Carmen I. Moraru, Vladimir V. Protasenko   +2 more
doaj   +1 more source

High Power Ultrasound Assisted High Pressure Carbon Dioxide Pasteurization of Fresh Cut Coconut

Chemical Engineering Transactions, 2015
The feasibility of a combined high pressure carbon dioxide and high power ultrasound (HPCD+HPU) treatment was tested for the pasteurization of fresh cut coconut.
G. Ferrentino, S. Spilimbergo
doaj   +1 more source

Selective Inactivation Strategies for Vegetable Raw Materials: Regulating Microbial Communities to Ensure the Safety and Quality of Fermented Vegetables

Foods
Fermented vegetables, which are valued for their distinctive organoleptic properties and nutritional profile, are susceptible to quality deterioration during processing and storage because microorganisms inhabit vegetable raw materials.
Lin Zhu, Mengke Cheng, Cuicui Xu, Rong Wang, Meng Zhang, Yufei Tao, Shanshan Qi, Wei Wei   +7 more
doaj   +1 more source

Using the Q10 model to simulate E. coli survival in cowpats on grazing lands

Environment International, 2013
Microbiological quality of surface waters can be affected by microbial load in runoff from grazing lands. This effect, with other factors, depends on the survival of microorganisms in animal waste deposited on pastures.
Gonzalo Martinez, Yakov A. Pachepsky, Daniel R. Shelton, Gene Whelan, Richard Zepp, Marirosa Molina, Kimberly Panhorst   +6 more
doaj   +1 more source