Adaptations of archaeal and bacterial membranes to variations in temperature, pH and pressure
The cytoplasmic membrane of a prokaryotic cell consists of a lipid bilayer or a monolayer
that shields the cellular content from the environment. In addition, the membrane contains …
that shields the cellular content from the environment. In addition, the membrane contains …
Microbial inactivation by high pressure processing: Principle, mechanism and factors responsible
R Sehrawat, BP Kaur, PK Nema, S Tewari… - Food Science and …, 2021 - Springer
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 …
[HTML][HTML] Microbiological food safety assessment of high hydrostatic pressure processing: A review
E Rendueles, MK Omer, O Alvseike… - LWT-Food Science and …, 2011 - Elsevier
High hydrostatic pressure (HHP) processing as a novel non-thermal method has shown
great potential in producing microbiologically safer products while maintaining the natural …
great potential in producing microbiologically safer products while maintaining the natural …
High-pressure processing technologies for the pasteurization and sterilization of foods
H Mújica-Paz, A Valdez-Fragoso, CT Samson… - Food and Bioprocess …, 2011 - Springer
The food-processing industry has made large investments in processing facilities relying
mostly on conventional thermal processing technologies with well-established reliability and …
mostly on conventional thermal processing technologies with well-established reliability and …
Microbiology of pressure‐treated foods
MF Patterson - Journal of applied microbiology, 2005 - academic.oup.com
High hydrostatic pressure has the potential to produce high quality foods that are
microbiologically safe and with an extended shelf‐life. Micro‐organisms vary in their …
microbiologically safe and with an extended shelf‐life. Micro‐organisms vary in their …
Microbial inactivation by new technologies of food preservation
The increasing consumer demand for 'fresh‐like'foods has led to much research effort in the
last 20 years to develop new mild methods for food preservation. Nonthermal methods allow …
last 20 years to develop new mild methods for food preservation. Nonthermal methods allow …
The biology of habitat dominance; can microbes behave as weeds?
Competition between microbial species is a product of, yet can lead to a reduction in, the
microbial diversity of specific habitats. Microbial habitats can resemble ecological …
microbial diversity of specific habitats. Microbial habitats can resemble ecological …
Commercial opportunities and research challenges in the high pressure processing of foods
High pressure processing (HPP) at refrigeration, ambient or moderate heating temperature
can inactivate pathogenic and spoilage microorganisms with fewer changes to product …
can inactivate pathogenic and spoilage microorganisms with fewer changes to product …
Biological aspects in food preservation by ultraviolet light: A review
The potential to commercialize nonthermal ultraviolet (UV) light technologies as new
methods for preserving food products has caught the attention of a food industry that wishes …
methods for preserving food products has caught the attention of a food industry that wishes …
High-pressure chemical biology and biotechnology
In his memorable book published in 1949, The Physics of High Pressure, 1 Bridgman states
that “it is a well-known result of thermodynamics that a substance is only completely …
that “it is a well-known result of thermodynamics that a substance is only completely …