Inactivation mechanisms of non-thermal plasma on microbes: A review
The increasing consumption of fresh-like food products requires the development of mild
processing technologies without loss of nutritional value and sensory quality of foods. Non …
processing technologies without loss of nutritional value and sensory quality of foods. Non …
[HTML][HTML] Effects of ultrasound on microbial growth and enzyme activity
G Huang, S Chen, C Dai, L Sun, W Sun, Y Tang… - Ultrasonics …, 2017 - Elsevier
Nowadays, ultrasound is widely used in many aspects. In the last few years, many papers
have concentrated on the applications of ultrasound in engineering, chemistry, medicine …
have concentrated on the applications of ultrasound in engineering, chemistry, medicine …
Paraprobiotics: Evidences on their ability to modify biological responses, inactivation methods and perspectives on their application in foods
CN de Almada, CN Almada, RCR Martinez… - Trends in food science & …, 2016 - Elsevier
Background The classical definition of probiotics indicates “they are live microorganisms
which, when ingested in adequate amounts can provide health benefits to the host”. These …
which, when ingested in adequate amounts can provide health benefits to the host”. These …
High‐pressure processing of meat: Molecular impacts and industrial applications
High‐pressure processing (HPP) has been the most adopted nonthermal processing
technology in the food industry with a current ever‐growing implementation, and meat …
technology in the food industry with a current ever‐growing implementation, and meat …
Plant nutraceuticals as antimicrobial agents in food preservation: Terpenoids, polyphenols and thiols
Synthetic food additives generate a negative perception in consumers. Therefore, food
manufacturers search for safer natural alternatives such as those involving phytochemicals …
manufacturers search for safer natural alternatives such as those involving phytochemicals …
Nonthermal plasma inactivation of food-borne pathogens
Nonthermal plasma (NTP) is electrically energized matter and is composed of highly
reactive species including gas molecules, charged particles in the form of positive ions …
reactive species including gas molecules, charged particles in the form of positive ions …
Mild processing applied to the inactivation of the main foodborne bacterial pathogens: A review
Abstract Background Salmonella, Listeria monocytogenes, Escherichia coli O157: H7 and
Campylobacter are the major bacterial pathogens associated with foodborne diseases and …
Campylobacter are the major bacterial pathogens associated with foodborne diseases and …
A review on hydrodynamic cavitation disinfection: The current state of knowledge
Disinfection, which aims to eliminate pathogenic microorganisms, is an essential step of
water treatment. Hydrodynamic cavitation (HC) has emerged as a promising technology for …
water treatment. Hydrodynamic cavitation (HC) has emerged as a promising technology for …
Power ultrasound in meat processing
Ultrasound has a wide range of applications in various agricultural sectors. In food
processing, it is considered to be an emerging technology with the potential to speed up …
processing, it is considered to be an emerging technology with the potential to speed up …
Microbial inactivation by high pressure processing: Principle, mechanism and factors responsible
High-pressure processing (HPP) is a novel technology for the production of minimally
processed food products with better retention of the natural aroma, fresh-like taste, additive …
processed food products with better retention of the natural aroma, fresh-like taste, additive …