Alternative food-preservation technologies: efficacy and mechanisms.
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Review: efficiency of physical and chemical treatments on the inactivation of dairy bacteriophagesAlicyclobacillus spp.: New Insights on Ecology and Preserving Food Quality through New Approaches.Adding Molecules to Food, Pros and Cons: A Review on Synthetic and Natural Food AdditivesReview of conventional and novel food processing methods on food allergens.The effects of sonication and gamma irradiation on the inactivation of Escherichia coli and Saccharomyces cerevisiae in pomegranate juice.Physiological and transcriptional response of Bacillus cereus treated with low-temperature nitrogen gas plasma.Comparative study of the effects of citral on the growth and injury of Listeria innocua and Listeria monocytogenes cells.Inactivation of foodborne viruses of significance by high pressure and other processes.Processing effects for safety and quality in some non-predominant food technologies.Bacterial stressors in minimally processed food.Antibiotic-resistant bacteria: a challenge for the food industry.Effect of thermal and non-thermal pasteurisation on the microbial inactivation and phenolic degradation in fruit juice: a mini-review.High hydrostatic pressure-induced inactivation of bacterial spores.Nonthermal food processing alternatives and their effects on taste and flavor compounds of beverages.Trends in utilization of agro-industrial byproducts for production of bacteriocins and their biopreservative applications.Effect of Thermal and Nonthermal Processing on Textural Quality of Plant Tissues.Comparative analyses of prediction models for inactivation of Escherichia coli in carrot juice by means of pulsed electric fields.Fermentation at non-conventional conditions in food- and bio-sciences by the application of advanced processing technologies.Selection and identification of a Listeria monocytogenes target strain for pulsed electric field process optimization.Susceptibility of human rotavirus to ozone, high pressure, and pulsed electric field.Effect of gamma radiation on microbial safety and nutritional quality of kachri (Cucumis callosus).Effects of ultraviolet irradiation, pulsed electric field, hot water dip and ethanol vapours treatment on keeping and sensory quality of mung bean (Vigna radiata L. Wilczek) sprouts.Diversity and Control of Spoilage Fungi in Dairy Products: An Update.Modeling time to inactivation of Listeria monocytogenes in response to high pressure, sodium chloride, and sodium lactate.Brewer's spent grain: characterization and standardization procedure for the enzymatic hydrolysis by Bacillus cereus strain.Preliminary study for evaluation of avian influenza virus inactivation in contaminated poultry products using electron beam irradiation.Enhanced inactivation of foodborne pathogenic and spoilage bacteria by FD&C Red no. 3 and other xanthene derivatives during ultrahigh pressure processing.Foodborne antimicrobial resistance as a biological hazard - Scientific Opinion of the Panel on Biological HazardsPublic health risks associated with hepatitis E virus (HEV) as a food‐borne pathogenEffect of bovicin HC5 on growth and spore germination of Bacillus cereus and Bacillus thuringiensis isolated from spoiled mango pulp.Nutrient Profiles and Volatile Odorous Compounds of Raw Milk After Exposure to Electron Beam Pasteurizing Doses.Effect of antimicrobial coatings on the radiosensitization of Escherichia coli, Salmonella typhimurium, and Listeria monocytogenes in fresh broccoli.Antilisterial activity and consumer acceptance of irradiated chicken breast meat vacuum-infused with grape seed and green tea extracts and tartaric acid.Effect of Thermoultrasound on the Antioxidant Compounds and Fatty Acid Profile of Blackberry (Rubus fruticosus spp.) Juice.Hurdle technology applied to prickly pear beverages for inhibiting Saccharomyces cerevisiae and Escherichia coli.Food Preservation Under Pressure (Hyperbaric Storage) as a Possible Improvement/Alternative to RefrigerationGrowth-Death Kinetics ofListeria Monocytogenesin Strained YogurtDetection of Hydrocarbons Induced by Gamma and Electron Beam Irradiation in Ground Beef by Gas Chromatography–Mass SpectrometrySusceptibility ofListeria monocytogenesto high pressure processing: A reviewGrape Processing by High Hydrostatic Pressure: Effect on Microbial Populations, Phenol Extraction and Wine Quality
P2860
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P2860
Alternative food-preservation technologies: efficacy and mechanisms.
description
2002 nî lūn-bûn
@nan
2002 թուականի Ապրիլին հրատարակուած գիտական յօդուած
@hyw
2002 թվականի ապրիլին հրատարակված գիտական հոդված
@hy
2002年の論文
@ja
2002年論文
@yue
2002年論文
@zh-hant
2002年論文
@zh-hk
2002年論文
@zh-mo
2002年論文
@zh-tw
2002年论文
@wuu
name
Alternative food-preservation technologies: efficacy and mechanisms.
@ast
Alternative food-preservation technologies: efficacy and mechanisms.
@en
Alternative food-preservation technologies: efficacy and mechanisms.
@nl
type
label
Alternative food-preservation technologies: efficacy and mechanisms.
@ast
Alternative food-preservation technologies: efficacy and mechanisms.
@en
Alternative food-preservation technologies: efficacy and mechanisms.
@nl
prefLabel
Alternative food-preservation technologies: efficacy and mechanisms.
@ast
Alternative food-preservation technologies: efficacy and mechanisms.
@en
Alternative food-preservation technologies: efficacy and mechanisms.
@nl
P1476
Alternative food-preservation technologies: efficacy and mechanisms.
@en
P2093
Ahmed E Yousef
Beatrice H Lado
P304
P356
10.1016/S1286-4579(02)01557-5
P577
2002-04-01T00:00:00Z