High-Pressure Homogenization: Principles and Applications Beyond Microbial Inactivation
Sign Up to like & getrecommendations! Published in 2020 at "Food Engineering Reviews"
DOI: 10.1007/s12393-020-09239-8
Abstract: (Ultra) high-pressure homogenization ((U)HPH) is one of the emerging technologies being studied and developed for various applications in the food industry. (U)HPH was suggested as an effective tool for achieving microbial safety and extending the… read more here.
Keywords: homogenization; high pressure; microbial inactivation; food ... See more keywords
Bioinactivation: Software for modelling dynamic microbial inactivation.
Sign Up to like & getrecommendations! Published in 2017 at "Food research international"
DOI: 10.1016/j.foodres.2017.01.012
Abstract: This 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… read more here.
Keywords: modelling dynamic; bioinactivation software; software; microbial inactivation ... See more keywords
Microbial inactivation and MLF performances of Tempranillo Rioja wines treated with PEF after alcoholic fermentation.
Sign Up to like & getrecommendations! Published in 2018 at "International journal of food microbiology"
DOI: 10.1016/j.ijfoodmicro.2018.01.008
Abstract: This study was performed with the aim of reducing the microbial communities of wines after alcoholic fermentation to improve the establishment of commercial Oenococcus oeni inoculum for developing the malolactic fermentation. Microbial community reduction was… read more here.
Keywords: alcoholic fermentation; fermentation; pef treatment; fermentation microbial ... See more keywords
Microbial Inactivation: Gaseous or Aqueous Ozonation?
Sign Up to like & getrecommendations! Published in 2022 at "Industrial & Engineering Chemistry Research"
DOI: 10.1021/acs.iecr.2c01551
Abstract: For decades, ozone has been known to have antimicrobial properties when dissolved or generated in water and when utilized in its gaseous form on different substrates. This property (the ability to be used in air… read more here.
Keywords: microbial inactivation; inactivation gaseous; gaseous aqueous; water ... See more keywords
Microbial inactivation efficiency of supercritical CO2 drying process
Sign Up to like & getrecommendations! Published in 2018 at "Drying Technology"
DOI: 10.1080/07373937.2018.1433683
Abstract: ABSTRACT Conventional drying of spices, as hot air treatment, often needs an additional downstream inactivation step to decrease the microbial load of the dried product and improve its microbial safety and microbial quality. In this… read more here.
Keywords: efficiency supercritical; supercritical co2; co2 drying; inactivation ... See more keywords
Validation of process technologies for enhancing the safety of low-moisture foods: A review.
Sign Up to like & getrecommendations! Published in 2021 at "Comprehensive reviews in food science and food safety"
DOI: 10.1111/1541-4337.12800
Abstract: The outbreaks linked to foodborne illnesses in low-moisture foods are frequently reported due to the occurrence of pathogenic microorganisms such as Salmonella Spp. Bacillus cereus, Clostridium spp., Cronobacter sakazakii, Escherichia coli, and Staphylococcus aureus. The… read more here.
Keywords: validation process; moisture; low moisture; safety ... See more keywords
Supercritical carbon dioxide technology in food processing: Insightful comprehension of the mechanisms of microbial inactivation and impacts on quality and safety aspects.
Sign Up to like & getrecommendations! Published in 2024 at "Comprehensive reviews in food science and food safety"
DOI: 10.1111/1541-4337.13345
Abstract: Supercritical carbon dioxide (SC-CO2) has emerged as a nonthermal technology to guarantee food safety. This review addresses the potential of SC-CO2 technology in food preservation, discussing the microbial inactivation mechanisms and the impact on food… read more here.
Keywords: technology; food; microbial inactivation; co2 ... See more keywords
Pulsed light treatment of whole white button mushroom (Agaricus bisporus): Kinetics and mechanism of microbial inactivation and storage study.
Sign Up to like & getrecommendations! Published in 2024 at "Journal of food science"
DOI: 10.1111/1750-3841.17255
Abstract: The whole white button mushrooms (WWBMs) are highly perishable due to susceptibility to microbial spoilage. This study explored the potential of pulsed light (PL) treatment for decontamination and shelf-life extension of WWBM. WWBM surface was… read more here.
Keywords: treatment; microbial inactivation; whole white; storage ... See more keywords
The Biochemical Mechanisms of Antimicrobial Photodynamic Therapy †
Sign Up to like & getrecommendations! Published in 2022 at "Photochemistry and Photobiology"
DOI: 10.1111/php.13685
Abstract: The unbridled dissemination of multidrug‐resistant pathogens is a major threat to global health and urgently demands novel therapeutic alternatives. Antimicrobial photodynamic therapy (aPDT) has been developed as a promising approach to treat localized infections regardless… read more here.
Keywords: antimicrobial photodynamic; microbial inactivation; biochemical mechanisms; photodynamic therapy ... See more keywords
Impact of atmospheric non-thermal plasma and hydrothermal treatment on bioactive compounds and microbial inactivation of strawberry juice: A hurdle technology approach
Sign Up to like & getrecommendations! Published in 2019 at "Food Science and Technology International"
DOI: 10.1177/1082013219865360
Abstract: The aim of this study was to investigate the hurdle effect of combining atmospheric cold plasma (ACP) with hydrothermal treatment on ascorbic acid, individual polyphenolic compounds, total phenolic content, and microbial inactivation of strawberry juice.… read more here.
Keywords: hydrothermal treatment; treatment; microbial inactivation; strawberry juice ... See more keywords
Application of High Hydrostatic Pressure in fresh purple smoothie: Microbial inactivation kinetic modelling and qualitative studies
Sign Up to like & getrecommendations! Published in 2022 at "Food Science and Technology International"
DOI: 10.1177/10820132221095607
Abstract: The inactivation kinetics of Listeria monocytogenes during High Hydrostatic Pressure (HHP) treatments was studied in a purple smoothie based of fresh fruit and vegetables. Pressure intensity studied was 300, 350, 400 and 450 MPa. Untreated samples… read more here.
Keywords: microbial inactivation; inactivation; pressure; hydrostatic pressure ... See more keywords