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Microbial Inactivation by Ultrasound in the Food Industry
2020Pasteurization is the most common processing method for microbial and enzyme inactivation to preserve foods. With this method, foods are exposed to high temperatures and there are disadvantages for many products: thermal treatments cause modifications of sensory attributes (for instance: flavour, colour, nutritional qualities).
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Characterization of Microbial Inactivation by Microwave Heating
2017Heating processes are paramount means for preventing food-borne illnesses. For conventional heating, time and temperature recommendations are given to improve food safety. These recommendations are based on two key-parameters: D- and z-values. With the aim of saving time and energy, microwave technologies are particularly interesting for cooking or ...
Pascale Gadonna-Widehem +1 more
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Pulsed light technology for microbial inactivation
, 2009 Pulsed ultraviolet-rich (PUV) light is a novel nonthermal high-peak power technology, which can achieve rapid inactivation of pathogenic and spoilage microorganisms.
Endarko, A. +4 more
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Inactivation of microbial pyridoxal kinase by pyridoxal.
Acta vitaminologica et enzymologica, 1982Pyridoxal kinase from Escherichia coli and bakers' yeast was inactivated by pyridoxal while the enzyme from rat and pig brain was not. The inactivation of the enzyme purified from E. coli was reversible and was rendered irreversible by the reduction with NaBH4.
Y, Furukawa, R, Yamada, A, Iwashima
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Characterization of pulsed light for microbial inactivation
Journal of Food Engineering, 2022Joshua R. Cassar +2 more
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Impact of surface reflection on microbial inactivation in a UV LED treatment duct
Chemical Engineering Science, 2021Bradley R Adams
exaly