Thermal inactivation of microorganisms
J Smelt, S Brul - Critical reviews in food science and nutrition, 2014 - Taylor & Francis
This paper serves as an overview of various aspects of thermal processing. Heat processing
of foods has a long history and is still one of the most important preservation methods. To …
of foods has a long history and is still one of the most important preservation methods. To …
An update on high hydrostatic pressure, from the laboratory to industrial applications
High hydrostatic pressure has become an industrial reality, and although there are still many
aspects under research, today it is possible to buy high-pressurized products in many …
aspects under research, today it is possible to buy high-pressurized products in many …
[KNJIGA][B] Kinetic modeling of reactions in foods
MAJS Van Boekel - 2008 - taylorfrancis.com
The level of quality that food maintains as it travels down the production-to-consumption
path is largely determined by the chemical, biochemical, physical, and microbiological …
path is largely determined by the chemical, biochemical, physical, and microbiological …
The Weibull model for microbial inactivation
S Buzrul - Food Engineering Reviews, 2022 - Springer
The first-order kinetics for microbial inactivation was derived more than 100 years ago and is
still used, although more and more researchers are aware of very common non-linear …
still used, although more and more researchers are aware of very common non-linear …
Effect of thermal and non‐thermal pasteurisation on the microbial inactivation and phenolic degradation in fruit juice: A mini‐review
Fruit juice has been traditionally preserved by thermal pasteurisation. However, the applied
heat can cause detrimental effects on health‐promoting components such as phenolic …
heat can cause detrimental effects on health‐promoting components such as phenolic …
Parameter estimation in food science
Modeling includes two distinct parts, the forward problem and the inverse problem. The
forward problem—computing y (t) given known parameters—has received much attention …
forward problem—computing y (t) given known parameters—has received much attention …
[HTML][HTML] Effect of digestible versus non-digestible citral nanoemulsions on human gut microorganisms: an in vitro digestion study
W Alencar-Luciano, M Magnani… - Food Research …, 2023 - Elsevier
Essential oil (EO) nanoemulsions have been recently studied due to their antimicrobial
properties. Nevertheless, little is known about their possible negative effect against human …
properties. Nevertheless, little is known about their possible negative effect against human …
Temperature and humidity influences on inactivation kinetics of enteric viruses on surfaces
SJ Kim, J Si, JE Lee, GP Ko - Environmental science & technology, 2012 - ACS Publications
Norovirus (NoV) and hepatitis A virus (HAV) are pathogenic enteric viruses responsible for
public health concerns worldwide. The viral transmission occurs through fecally …
public health concerns worldwide. The viral transmission occurs through fecally …
Modeling the heat inactivation of foodborne pathogens in milk powder: high relevance of the substrate water activity
Due to the ability of foodborne pathogens to survive in low moisture foods, the
decontamination of these products is an important issue in food hygiene. Up to now, such …
decontamination of these products is an important issue in food hygiene. Up to now, such …
Antibacterial activity of light-activated silicone containing methylene blue and gold nanoparticles of different sizes
S Perni, C Piccirillo, A Kafizas, M Uppal… - Journal of Cluster …, 2010 - Springer
Methylene Blue and methylene blue-gold nanoparticle mixtures were encapsulated in a
silicone polymer using a swell-encapsulation-shrink technique. The antibacterial properties …
silicone polymer using a swell-encapsulation-shrink technique. The antibacterial properties …