Microbial inactivation by new technologies of food preservation.
about
Comparative Resistance of Bacterial Foodborne Pathogens to Non-thermal Technologies for Food PreservationEmerging Seafood Preservation Techniques to Extend Freshness and Minimize Vibrio ContaminationUse of Non-Conventional Cell Disruption Method for Extraction of Proteins from Black YeastsEffect of ultrasound on survival and growth of Escherichia coli in cactus pear juice during storageSimultaneous pasteurization and homogenization of human milk by combining heat and ultrasound: effect on milk quality.Novel listerial genetic loci conferring enhanced barotolerance in Escherichia coli.Antimicrobial activity of essential oils from Mediterranean aromatic plants against several foodborne and spoilage bacteria.Data analysis of the inactivation of foodborne microorganisms under high hydrostatic pressure to establish global kinetic parameters and influencing factors.Mechanism of bacterial inactivation by (+)-limonene and its potential use in food preservation combined processes.Sterilization by Cooling in Isochoric Conditions: The Case of Escherichia coliFood as a vehicle for transmission of Shiga toxin-producing Escherichia coli.High hydrostatic pressure for development of vaccines.On quantifying nonthermal effects on the lethality of pressure-assisted heat preservation processes.Recent developments in minimal processing: a tool to retain nutritional quality of food.Chemical composition and antimicrobial activity of essential oils of Thymus algeriensis, Eucalyptus globulus and Rosmarinus officinalis from Morocco.Chemical composition and antioxidant properties of Laurus nobilis L. and Myrtus communis L. essential oils from Morocco and evaluation of their antimicrobial activity acting alone or in combined processes for food preservation.Inactivation of Escherichia coli and Staphylococcus aureus by pulsed electric fields increases with higher bacterial population and with agitation of liquid medium.Role of rpoS in the development of cell envelope resilience and pressure resistance in stationary-phase Escherichia coli.Effect of pressure-induced changes in the ionization equilibria of buffers on inactivation of Escherichia coli and Staphylococcus aureus by high hydrostatic pressure.Biological approach to modeling of Staphylococcus aureus high-hydrostatic-pressure inactivation kinetics.Effect of citral on the thermal inactivation of Escherichia coli O157:H7 in citrate phosphate buffer and apple juice.Inactivation of Escherichia coli by citral.Inactivation kinetics of Escherichia coli by pulsed electron beam.Effect of gamma irradiation and storage time on microbial growth and physicochemical characteristics of pumpkin (Cucurbita Moschata Duchesne ex Poiret) puree.Kinetics and mechanism of bacterial inactivation by ultrasound waves and sonoprotective effect of milk components.New insights in mechanisms of bacterial inactivation by carvacrol.Inactivation effect of electron beam irradiation on fungal load of naturally contaminated maize seeds.Advances in postharvest technologies to extend the storage life of minimally processed fruits and vegetables.Inactivation of Vibrio parahaemolyticus in shucked raw oyster ( Grassostrea gigas) and clam ( Venerupis phillippinarum) by using a combination of NaClO and gamma irradiation.Advanced high-power pulsed light device to decontaminate food from pathogens: effects on Salmonella typhimurium viability in vitro.Inactivation of Escherichia coli, Listeria monocytogenes, and Salmonella Enteritidis by Cymbopogon citratus D.C. Stapf. Essential Oil in Pineapple Juice.Use of caprylic acid to control pathogens (Escherichia coli O157:H7 and Salmonella enterica serovar Typhimurium) in apple juice at mild heat temperature.Effects of cell surface loading and phase of growth in cold atmospheric gas plasma inactivation of Escherichia coli K12.Variation in resistance of natural isolates of Staphylococcus aureus to heat, pulsed electric field and ultrasound under pressure.Effects of high hydrostatic pressure on Escherichia coli ultrastructure, membrane integrity and molecular composition as assessed by FTIR spectroscopy and microscopic imaging techniques.Inactivation of spoiling microorganisms in apple juice by a combination of essential oils' constituents and physical treatments.Formation of Sublethally Injured Yersinia enterocolitica, Escherichia coli O157:H7, and Salmonella enterica Serovar Enteritidis Cells after Neutral Electrolyzed Oxidizing Water TreatmentsPrediction of Injured and Dead Inactivated Escherichia coli O157:H7 Cells after Heat and Pulsed Electric Field Treatment with Attenuated Total Reflectance Infrared Microspectroscopy Combined with Multivariate Analysis TechniqueModelling Approaches for Ozone ProcessingBacterial Inactivation by Ultrasonic Waves: Role of Ionic Strength, Humic Acid, and Temperature
P2860
Q26744664-C345578D-6888-48F7-A7E4-3E6BF6071650Q26752313-42CB0338-E1F9-418D-B07D-C73A42F1D8D2Q28834676-021D188F-5A28-4254-A3D8-F43BD1241E24Q30382872-89012CD6-554F-4702-9FEE-3129653E82E8Q33522328-66231AD6-729E-4180-BB66-EEAEC2CE5390Q33790376-0F75A426-8A5F-48AC-A882-D51445006FBBQ34035808-5A50F704-D5AA-4F8A-9015-EC9A208A5B7BQ34107121-B2822FC2-AA7D-4B14-A44F-6976A51E2989Q34592928-99CFDD61-7C15-42F3-87CC-F9589F106CD1Q35812459-8C905177-37C6-4069-8843-F237938CA2DAQ36985472-5C5AB212-E610-4246-A51D-5034DC299162Q37579792-5687B0C9-DAD5-45DF-A4F7-A6F7D3672FE0Q37977116-34E37C03-68D2-485E-B392-8C6BA2F978E4Q38159760-8FD61895-1C73-4714-910B-E1EA0FA87D66Q38864557-53B35453-CC1C-4CD3-94C4-3B0A0EF4F94AQ38943525-98777242-13DA-41A2-928C-451DFF6E4C06Q39166045-C3574BC6-52AE-4511-B0DB-E28245509737Q39288611-5CCC5867-BC26-4B99-AE2E-BB653158D417Q41433158-4D6C1EB2-9FA2-4DA3-A942-BA1F5CCDF1A9Q42375751-CB9D8AB9-4534-4791-ACBC-4C7A731A52C2Q42759771-558470C1-3270-4EA7-B3C5-B302F1CF983FQ43247978-E87CD1B9-C342-4BD4-A636-C549F0E43FABQ44933598-E9C12005-5A1F-4DCA-9A90-8FE5C3674222Q45986257-241E40CF-C948-4F3A-8139-5E420A9FBEA6Q46063673-FDDD4CFE-D039-4125-806F-9311B736D45AQ46136595-6A0C5D5D-DF15-46E8-A521-3EEE0C7119ACQ46922682-70E5A7C8-D93F-49CD-B19E-C58A00E59C73Q47825367-D9E48C86-BDF6-4366-8F7F-F31E91728F8AQ48176065-A6525A65-809A-449B-B5C5-7B0A61CE3B11Q48554004-7E19C0F2-E76E-45E1-96D8-F36BCF8B871CQ49971281-8CD43BFD-1FA2-4CD7-8DE1-73257E8E1339Q49981993-AD02DA71-75B6-49DE-823D-B112040FF55FQ51104671-3BAAA0F3-31C3-4A9C-8922-57991C000B44Q51221446-853CA7AC-6B0C-4F97-A398-5343F4FDC5F0Q53662828-52F0CE46-0FA6-4AFC-989F-A0570AA1C59AQ53817143-125944F0-79E6-4E78-AF60-AF5D50D3FF89Q57111570-6BB03314-3335-439B-A477-28A9C75CA20EQ58005715-2A7E5863-C2B7-4F6B-A0D4-347676B49908Q58196446-524B09B7-B11C-4B13-A26E-A77B2D8F1C6FQ58229039-1B8DCF6F-4E22-472E-B9AF-F959662ACDA3
P2860
Microbial inactivation by new technologies of food preservation.
description
2005 nî lūn-bûn
@nan
2005年の論文
@ja
2005年論文
@yue
2005年論文
@zh-hant
2005年論文
@zh-hk
2005年論文
@zh-mo
2005年論文
@zh-tw
2005年论文
@wuu
2005年论文
@zh
2005年论文
@zh-cn
name
Microbial inactivation by new technologies of food preservation.
@ast
Microbial inactivation by new technologies of food preservation.
@en
type
label
Microbial inactivation by new technologies of food preservation.
@ast
Microbial inactivation by new technologies of food preservation.
@en
prefLabel
Microbial inactivation by new technologies of food preservation.
@ast
Microbial inactivation by new technologies of food preservation.
@en
P1476
Microbial inactivation by new technologies of food preservation.
@en
P304
P356
10.1111/J.1365-2672.2005.02561.X
P577
2005-01-01T00:00:00Z