Results 31 to 40 of about 169,400 (299)

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

Effects of Plasma-Activated Water Treatment on the Inactivation of Microorganisms Present on Cherry Tomatoes and in Used Wash Solution

Foods, 2023
Herein, we investigated the potential of plasma-activated water (PAW) as a wash solution for the microbial decontamination of cherry tomatoes. We analyzed the efficacy of PAW as a bactericidal agent based on reactive species and pH.
Gaeul Lee, Sung-Wook Choi, Miyoung Yoo, Hyun-Joo Chang, Nari Lee   +4 more
doaj   +1 more source

Ultrasound for improving the preservation of chicken meat [PDF]

, 2018
The objective of this study was to evaluate the effect of power ultrasound on the microbiota of chicken meat. Samples were treated under the following conditions of frequency and power: 20 kHz and 27.6 W/cm2; 40 kHz and 10.3 W/cm2; 850 kHz and 24.1 W/cm ...
Alarcon-Rojo, Alma D., Luna, Lorena, Mason, Timothy, Paniwnyk, Larysa, Pinon, Marina, Renteria, Ana   +5 more
core   +3 more sources

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

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

Impact of Selected Infrared Wavelengths Treatment on Inactivation of Microbes on Rough Rice [PDF]

, 2020
Formation of harmful microbes and their associated mycotoxins on rough rice during storage present negative socioeconomic impacts to producers and consumers.
Bowie, Rebecca
core   +2 more sources

Diversity of lake bacteria promotes human echovirus inactivation

Applied and Environmental Microbiology
Human enteric viruses can remain infective in surface waters for extended periods of time, posing a public health risk. Microbial activity contributes to the inactivation of waterborne enteric viruses, but while individual bacteria–virus interactions ...
Andrii Romanenko, Hannes Peter, Josephine Meibom, Mark A. Borchardt, Tamar Kohn   +4 more
doaj   +1 more source

Recent advances in pulsed electric field and non-thermal plasma treatments for food and biorefinery applications [PDF]

Journal on Processing and Energy in Agriculture, 2017
In the last decays pulsed electric field techniques gained increasing importance in biotechnology and food production. Application of electric pulses to cells leads to increased permeability and conductivity of cell membranes and formation of pores in ...
Đukić-Vuković Aleksandra, Tylewicz Urszula, Mojović Ljiljana, Gusbeth Christian   +3 more
doaj   +1 more source

Bactericidal action of positive and negative ions in air [PDF]

, 2007
In recent years there has been renewed interest in the use of air ionisers to control of the spread of airborne infection. One characteristic of air ions which has been widely reported is their apparent biocidal action.
Beggs, Clive B., Fletcher, L.A., Gaunt, L.F., Kerr, Kevin G., Noakes, C.J., Shepherd, Simon J., Sleigh, P.A.   +6 more
core   +3 more sources

Chestnut Lily Beverage (CLB) Processing Using Ultrasound-Assisted Nisin: Microbiota Inactivation and Product Quality

Foods, 2022
We evaluated the effects of ultrasound (US) and ultrasound combined with nisin (NUS) treatments on the properties of chestnut lily beverages (CLB) using conventional thermal pasteurisation (TP) as a control. After CLB samples were treated with US and NUS
Yao Cui, Jianxue Liu, Sihai Han, Peiyan Li, Denglin Luo, Jinying Guo   +5 more
doaj   +1 more source