Combining nonthermal technologies to control foodborne microorganisms.
about
Applications of High and Ultra High Pressure Homogenization for Food SafetyAlicyclobacillus spp.: New Insights on Ecology and Preserving Food Quality through New Approaches.Emerging preservation techniques for controlling spoilage and pathogenic microorganisms in fruit juices.Antibacterial efficacy of Nisin, Pediocin 34 and Enterocin FH99 against Listeria monocytogenes and cross resistance of its bacteriocin resistant variants to common food preservatives.Inactivation Strategies for Clostridium perfringens Spores and Vegetative Cells.High Pressure Treatment in Foods.CorA affects tolerance of Escherichia coli and Salmonella enterica serovar Typhimurium to the lactoperoxidase enzyme system but not to other forms of oxidative stress.Stress-Induced Evolution of Heat Resistance and Resuscitation Speed in Escherichia coli O157:H7 ATCC 43888.LacI(Ts)-regulated expression as an in situ intracellular biomolecular thermometer.Inactivation of polyphenol oxidase from watermelon juice by high pressure carbon dioxide treatment.Induction of oxidative stress by high hydrostatic pressure in Escherichia coli.Inactivation kinetics and virulence potential of Salmonella Typhimurium and Listeria monocytogenes treated by combined high pressure and nisin.Efficacy of commercial natural antimicrobials alone and in combinations against pathogenic and spoilage microorganisms.Opinion of the Scientific Panel on biological hazards (BIOHAZ) related to Clostridium spp in foodstuffsAdvances in postharvest technologies to extend the storage life of minimally processed fruits and vegetables.Integration of antimicrobial pectin-based edible coating and active modified atmosphere packaging to preserve the quality and microbial safety of fresh-cut persimmon (Diospyros kaki Thunb. cv. Rojo Brillante).Effects of high hydrostatic pressure and temperature increase on Escherichia coli spp. and pectin methyl esterase inactivation in orange juice.Improved antimicrobial potency through synergistic action of chitosan microparticles and low electric field.Structural changes and allergenic properties of β-lactoglobulin upon exposure to high-intensity ultrasoundInactivation of Typhimurium in fresh cherry tomatoes using combined treatment of UV-TiO photocatalysis and high hydrostatic pressureFood Preservation Under Pressure (Hyperbaric Storage) as a Possible Improvement/Alternative to RefrigerationFactors affecting the inactivation of the natural microbiota of milk processed by pulsed electric fields and cross-flow microfiltrationHigh Pressure Homogenization versus Heat Treatment: Effect on Survival, Growth, and Metabolism of Dairy Leuconostoc Strains
P2860
Q26740607-5330324D-5643-40A8-996E-CE543C15F9ADQ28830265-A995AD3A-E041-4CAB-BD7E-163EB84E6AD0Q34308279-E17E2A88-1330-4079-911C-1FB9C75C9121Q37244493-CC320DA7-54CA-441E-9B00-21A2B9D540E2Q38994400-CCCB345B-9F54-4D35-9587-CAC34C7A1808Q39149339-DE828040-4249-4C35-9E49-F783E060D703Q39800499-5AADDA15-4425-4360-A5AA-E06954733C3AQ41620131-C703BFA4-6EA9-4A50-8741-FEA1A2DCAA31Q42120422-C9A8EFCE-3DA1-46FF-B402-064CB62043CAQ42181715-469940E6-D10A-43A8-B6BB-6877EF4FAA8DQ42727431-B7406B37-B681-44E9-902B-929DD8E81613Q42759769-C8EA9502-59F6-4CFB-9447-2FE1B6A06EE5Q44060071-1583E3E1-2F49-402F-A356-258E53CD99E1Q47143733-3AB14091-F6B9-40EF-A89B-EB433FC29CF0Q47825367-AF80A2F5-6E35-404D-8861-F39FD8696272Q49967467-49665954-B897-42C4-ADE7-C66119A9FA5AQ54270258-D88B3704-352C-4F97-BFF4-4BEF6FEDC2FBQ54331772-96424F17-DCEF-4C5F-94E6-8FD8FF032E14Q57266972-0A982D54-E3A0-4644-9E04-8CCFB6397D7AQ57497839-ABA53D53-8BBC-41C5-B96C-A29AC13F4A10Q57620686-98F9CB6B-B7D8-430A-85F0-9D2AA8DA4D1FQ58162432-83519946-8A6C-4983-A937-3DF5E534AC6FQ59293637-92D69648-C219-4A80-82D8-C98FFB8FD241
P2860
Combining nonthermal technologies to control foodborne microorganisms.
description
2003 nî lūn-bûn
@nan
2003年の論文
@ja
2003年論文
@yue
2003年論文
@zh-hant
2003年論文
@zh-hk
2003年論文
@zh-mo
2003年論文
@zh-tw
2003年论文
@wuu
2003年论文
@zh
2003年论文
@zh-cn
name
Combining nonthermal technologies to control foodborne microorganisms.
@ast
Combining nonthermal technologies to control foodborne microorganisms.
@en
type
label
Combining nonthermal technologies to control foodborne microorganisms.
@ast
Combining nonthermal technologies to control foodborne microorganisms.
@en
prefLabel
Combining nonthermal technologies to control foodborne microorganisms.
@ast
Combining nonthermal technologies to control foodborne microorganisms.
@en
P2093
P1476
Combining nonthermal technologies to control foodborne microorganisms.
@en
P2093
Alexander I V Ross
Gauri S Mittal
Hilton C Deeth
Mansel W Griffiths
P304
P356
10.1016/S0168-1605(03)00161-2
P577
2003-12-01T00:00:00Z