Basic aspects of food preservation by hurdle technology.
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Applications of High and Ultra High Pressure Homogenization for Food SafetyThe Role of Stress and Stress Adaptations in Determining the Fate of the Bacterial Pathogen Listeria monocytogenes in the Food ChainHeat shock protein-mediated resistance to high hydrostatic pressure in Escherichia coli.Identification of Lactobacillus sakei genes induced during meat fermentation and their role in survival and growth.Transmission electron microscopy study of Listeria monocytogenes treated with nisin in combination with either grape seed or green tea extract.Induction of Shiga toxin-converting prophage in Escherichia coli by high hydrostatic pressure.NATURAL ANTIMICROBIALS AND THEIR ROLE IN VAGINAL HEALTH: A SHORT REVIEWHive-stored pollen of honey bees: many lines of evidence are consistent with pollen preservation, not nutrient conversion.Exposure of Escherichia coli ATCC 12806 to sublethal concentrations of food-grade biocides influences its ability to form biofilm, resistance to antimicrobials, and ultrastructure.Immediate reduction of Salmonella enterica serotype typhimurium viability via membrane destabilization following exposure to multiple-hurdle treatments with heated, acidified organic acid salt solutions.Zinc Lactate and Sapindin Act Synergistically with Lactocin 160 Against Gardnerella vaginalis.Effect of Film-Forming Alginate/Chitosan Polyelectrolyte Complex on the Storage Quality of Pork.An updated review of Listeria monocytogenes in the pork meat industry and its products.Quality of hurdle treated pork sausages during refrigerated (4 ± 1°C) storage.Stress response of Campylobacter spp. and its role in food processing.Bacillus cereus cell response upon exposure to acid environment: toward the identification of potential biomarkers.Evaluation of quality and shelf life of buffalo meat keema at refrigerated storage.Bioprotective potential of lactic acid bacteria in malting and brewing.Study of Growth Potential of Listeria Monocytogenes in Low Fat Salami: An Innovative Italian Meat Product.Bacterial stressors in minimally processed food.An overview of molecular stress response mechanisms in Escherichia coli contributing to survival of Shiga toxin-producing Escherichia coli during raw milk cheese production.Probiotics and its functionally valuable products-a review.Antimicrobial resistance in the food chain: a review.Recent developments in minimal processing: a tool to retain nutritional quality of food.Thermal inactivation of microorganisms.Shelf-life Reduction as an Emerging Problem in Cooked Hams Underlines the Need for Improved Preservation Strategies.Microbiology of sugar-rich environments: diversity, ecology and system constraints.Effect of Hurdle Technology in Food Preservation: A Review.Moving forward in plant food safety and security through NanoBioSensors: Adopt or adapt biomedical technologies?Feasibility of coupling dehydration-impregnation by soaking treatment of meat with fermentation by Lactobacillus sakei.Genetic and environmental factors influence Listeria monocytogenes nisin resistance.Aqueous chlorine dioxide treatment of horticultural produce: Effects on microbial safety and produce quality-A review.Impact of Clean-Label Antimicrobials and Nitrite Derived from Natural Sources on the Outgrowth of Clostridium perfringens during Cooling of Deli-Style Turkey Breast.Psychrotrophic lactic acid bacteria used to improve the safety and quality of vacuum-packaged cooked and peeled tropical shrimp and cold-smoked salmon.Trends in microbial control techniques for poultry products.Identification of proteins involved in the heat stress response of Bacillus cereus ATCC 14579.Risk Assessment or Assessment of Risk? Developing an Evidence-Based Approach for Primary Producers of Leafy Vegetables To Assess and Manage Microbial Risks.Effect of food processing-related stresses on acid tolerance of Listeria monocytogenes.Fitness of Enterohemorrhagic Escherichia coli (EHEC)/Enteroaggregative E. coli O104:H4 in Comparison to That of EHEC O157: Survival Studies in Food and In VitroOccurrence of Listeria monocytogenes in Ready-to-Eat Meat Products and Meat Processing Plants in Spain
P2860
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P2860
Basic aspects of food preservation by hurdle technology.
description
2000 nî lūn-bûn
@nan
2000 թուականի Ապրիլին հրատարակուած գիտական յօդուած
@hyw
2000 թվականի ապրիլին հրատարակված գիտական հոդված
@hy
2000年の論文
@ja
2000年論文
@yue
2000年論文
@zh-hant
2000年論文
@zh-hk
2000年論文
@zh-mo
2000年論文
@zh-tw
2000年论文
@wuu
name
Basic aspects of food preservation by hurdle technology.
@ast
Basic aspects of food preservation by hurdle technology.
@en
type
label
Basic aspects of food preservation by hurdle technology.
@ast
Basic aspects of food preservation by hurdle technology.
@en
prefLabel
Basic aspects of food preservation by hurdle technology.
@ast
Basic aspects of food preservation by hurdle technology.
@en
P1476
Basic aspects of food preservation by hurdle technology.
@en
P2093
Leistner L
P304
P356
10.1016/S0168-1605(00)00161-6
P577
2000-04-01T00:00:00Z