Comparative proteomic analysis of Escherichia coli O157:H7 following ohmic and water bath heating by capillary-HPLC-MS/MS.
Sign Up to like & getrecommendations! Published in 2018 at "International journal of food microbiology"
DOI: 10.1016/j.ijfoodmicro.2018.06.005
Abstract: Escherichia coli O157:H7 is an important food-borne pathogenic microorganism that has been used as a model organism for studying microbial inactivation effects and inactivation mechanism in various sterilization technologies. The objective of this study was… read more here.
Keywords: water bath; bath heating; escherichia coli; analysis ... See more keywords
Changes in Myosin from Silver Carp (Hypophthalmichthys molitrix) under Microwave-Assisted Water Bath Heating on a Multiscale
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DOI: 10.3390/foods11081071
Abstract: To further prove the advantages of microwave-assisted water bath heating (MWH) in low-value fish processing, the effects of different heating methods (two heating stage method, high temperature section respectively using MWH1, MWH2, MWH3, WH—water heating,… read more here.
Keywords: microwave assisted; silver; water; bath heating ... See more keywords