Results 241 to 250 of about 169,400 (299)
Models of microbial inactivation: aplication in foods
, 2007 Brandão, Teresa R. S. +1 more
openaire +1 more source
Some of the next articles are maybe not open access.
Related searches:
Related searches:
Microbial inactivation by high-pressure
The Journal of Supercritical Fluids, 2002Abstract High-pressure treatments are receiving a great deal of attention for the inactivation of micro-organisms in foodstuff processing, pressure instead of temperature is used as stabilizing factor. In this context, high hydrostatic pressure treatment is the most studied alternative process, many works reported successful results in inactivating a
SPILIMBERGO, SARA +2 more
openaire +6 more sources
Bioinactivation: Software for modelling dynamic microbial inactivation
Food Research International, 2017This contribution presents the bioinactivation software, which implements functions for the modelling of isothermal and non-isothermal microbial inactivation. This software offers features such as user-friendliness, modelling of dynamic conditions, possibility to choose the fitting algorithm and generation of prediction intervals.
Alberto Garre +3 more
openaire +2 more sources
Inactivation Of Microbial Contaminants Of Blood Components
Clinics in Laboratory Medicine, 1992Despite the low risk of transfusion-transmitted infection currently present in the blood supply, processes to inactivate contaminating viruses and bacteria may improve the safety of transfusion even further. A variety of techniques, using both physical and chemical processes, are being explored.
J P, AuBuchon, R Y, Dodd
openaire +2 more sources
The Weibull Model for Microbial Inactivation
Food Engineering Reviews, 2021The first-order kinetics for microbial inactivation was derived more than 100 years ago and is still used, although more and more researchers are aware of very common non-linear survival curves. The Weibull model is just a simple alternative to the linear model and can be used to describe convex, concave, and linear survival curves.
openaire +1 more source
Manothermosonication for Microbial Inactivation
2010Ultrasound is one of the new technologies of microbial inactivation that has been suggested as an alternative to heat treatments. Despite the improvement of current ultrasound generators some data indicate that the germ-killing efficacy of the process is relatively low under atmospheric pressure and room temperature.
Santiago Condón +2 more
openaire +1 more source
Proteolytic and microbial inactivation of enteroviruses
Water Research, 1972Abstract Some enteroviruses are susceptible to proteolytic enzymes. Coxsackie virus type A-9 seems to be an extreme example of this. It was inactivated by proteolytic bacteria (notably Pseudomonas aeruginosa) in a limited survey. This inactivation could be distinguished from adsorption or aggregation of the virus particles: 14 C label from the ...
D CLIVER, J HERRMANN
openaire +1 more source
Microbial Inactivation Models for Thermal Processes
2020In many food products, the population of microorganisms present after initial manufacturing stages is too high. As such, an intervention treatment is required to reduce the microbial load of these products. Thermal treatments are still by far the most common methods for microbial inactivation. The appropriate use of these technologies is aided by using
Simen Akkermans +3 more
openaire +1 more source
Microbial Inactivation by Pulsed Electric Fields
2004Foods are contaminated by microorganisms during harvesting, processing, and handling operations. Depending on the food composition and environmental factors some of these microorganisms will grow. Microbial growth and metabolisms will induce quality changes such as pH modification, off-odors, gas, or slime-formation that lead to food spoilage (Huis in ...
Javier Raso +2 more
openaire +2 more sources