Results 241 to 250 of about 82,776 (288)

Manothermosonication for Microbial Inactivation

2010
Ultrasound 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, Pilar Mañas, Guillermo Cebrián   +2 more
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Mechanisms of Microbial Inactivation by Emerging Technologies

, 2018
International audienceConventional thermal processing methods (pasteurization and sterilization) lead to degrade the most thermolabile compounds of a food product, and they are usually energy consumers.
Shahin Roohinejad, Mohamed Koubaa, Anderson S. Sant’Ana, Ralf Greiner   +3 more
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THE INACTIVATION OF MICROBIAL ENZYMES IN VIVO

Annual Review of Microbiology, 1977
PHYSIOLOGICAL CONDITIONS LEADING TO ENZYME INACTIVATION 137 Shifts in Carbon and Nitrogen Metabolism 142 Diffe rentiation ..... ......... 143 Why Inactivation? ........ 144 MECHANISMS OF INACTIVATION 144 Physical Mechanisms 144 Chemical Mechanisms 145 Degradative Inactivation: The Role of Proteolysis and Turnover 145 Unknown ...
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The Design of New Drugs That Resist Microbial Inactivation

Clinical Infectious Diseases, 1979
Several possible strategems for overcoming the development of bacterial resistance are discussed. The design of new drugs that resist microbial inactivation is reviewed, with particular emphasis on the aminoglycoside and beta-lactam antibiotics. Examples of alteration of the inactivation site, decreased enzyme affinity, steric hindrance of enzymic ...
B G, Christensen, L J, Ruswinkle, L D, Cama   +2 more
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Microbial inactivation by new technologies of food preservation

Journal of Applied Microbiology, 2005
The increasing consumer demand for 'fresh-like' foods has led to much research effort in the last 20 years to develop new mild methods for food preservation. Nonthermal methods allow micro-organisms to be inactivated at sublethal temperatures thus better preserving the sensory, nutritional and functional properties of foods.
P, Mañas, R, Pagán
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Microbial Inactivation in Foods by Ultrasound

Journal of Food: Microbiology, Safety & Hygiene, 2017
Alternatives to heat treatments for food sanitization are gaining significance due to the increased consumer demand for novel methods that have less deleterious effects on food quality. Ultrasound is an emerging and promising food processing technology to replace conventional methods. Ultrasound has a strong antimicrobial capacity against a spectrum of
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Microbial Inactivation by Pulsed Electric Fields

2004
Foods 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, Santiago Condon, Rafael Pagan   +2 more
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Microbial Inactivation Models for Thermal Processes

2020
In 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, Cindy Smet, Vasilis Valdramidis, Jan Van Impe   +3 more
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A model describing microbial inactivation and growth kinetics

Journal of Theoretical Biology, 1981
Abstract A model based on the chance of collision between environmental water molecules having appropriate energy and microbial cells, and leading to description of both inactivation and growth kinetics is presented. Functions derived from the model can describe the known shapes of survival curves (concave, convex, sigmoid, linear, on semi-log plot),
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Laser microbial inactivation and detection

1999
The experimental work in this thesis was aimed at optimising both the Nd: YAG and CO2 laser-bacteria sterilisation systems and to test synergistic bactericidal effects with other sources of electromagnetic waves, namely ultra-violet and microwaves. Such novel applications could be used in decontamination and hygiene systems in the food and medical ...
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