Influence of food matrix on inactivation of Bacillus cereus by combinations of nisin, pulsed electric field treatment, and carvacrol (original) (raw)

Modelling and optimization of inactivation of Lactobacillus plantarum by pulsed electric field treatment

Jan Smelt

Journal of Applied Microbiology, 2003

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Bacterial resistance after pulsed electric fields depending on the treatment medium pH

Diego Garcia

Innovative Food Science & Emerging Technologies, 2005

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Impact of PEF treatment inhomogeneity such as electric field distribution, flow characteristics and temperature effects on the inactivation of E. coli and milk alkaline phosphatase

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PULSE ELECTRIC FIELD APPLICATION FOR INACTIVATION OF MICROORGANISMS IN LIQUID FOODS: A REVIEW

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Journal of Xi’an Shiyou University, Natural Science Edition, 2022

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Influence of food matrix on inactivation of Bacillus cereus by combinations of nisin, pulsed electric field treatment, and carvacrol. J Food Prot

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Microbial inactivation of E. coli cells by a combined PEF–HPCD treatment in a continuous flow system

Giovanna Ferrari, Gianpiero Pataro

Innovative Food Science & Emerging Technologies, 2014

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Bacterial inactivation of liquid food and water using high-intensity alternate electric field

Roger Ruan

Journal of Food Process Engineering, 2016

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Efficacy of pulsed electric fields for the inactivation of indicator microorganisms and foodborne pathogens in liquids and raw chicken

James Lyng

Food Control, 2012

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The inactivation of Escherichia coli O157:H7 during pulsed electric field (PEF) treatment in a static chamber

Gregory Fleischman

Food Microbiology, 2002

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Effects of Pulsed Electric Fields on Pathogenic Microorganisms of Major Concern in Fluid Foods: A Review

Jonathan Mosqueda

Critical Reviews in Food Science and Nutrition, 2008

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Inactivation of Escherichia coli and Staphylococcus aureus in model foods by pulsed electric field technology

Adelmo Monsalve

Food Research International, 1995

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Effect of pulsed electric fields (PEF) combined with natural antimicrobial by-products against S. Typhimurium

Luís Miguel Cunha

Innovative Food Science & Emerging Technologies, 2016

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Using pulse electric fields (PEF) for selective inactivation of coliform bacteria

Neringa Barauskaitė

Biologija

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Recommendations guidelines on the key information to be reported in studies of application of PEF technology in food and biotechnological processes

Gianpiero Pataro

Innovative Food Science & Emerging Technologies, 2016

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Continuous processing of skim milk by a combination of pulsed electric fields and conventional heat treatments: does a synergetic effect on microbial inactivation exist?

Juliane Floury

Le Lait, 2006

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Inactivation of Salmonella Typhimurium and Staphylococcus aureus by pulsed electric fields in liquid whole egg

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Innovative Food Science & Emerging Technologies, 2010

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Advances in innovative processing technologies for microbial inactivation and enhancement of food safety – pulsed electric field and low-temperature plasma

Jason Wan

Trends in Food Science & Technology, 2009

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Behavior of the surviving population of Lactobacillus plantarum 564 upon the application of pulsed electric fields

Lars Wadsö

Innovative Food Science & Emerging Technologies, 2013

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Inactivation of Escherichia coli in a Tropical Fruit Smoothie by a Combination of Heat and Pulsed Electric Fields

Markus Walkling-Ribeiro

Journal of Food Science, 2008

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INACTIVATION of E. COLI FOR FOOD PASTEURIZATION BY HIGH-STRENGTH PULSED ELECTRIC FIELDS

Qinghua Zhang

Journal of Food Processing and Preservation, 1995

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Microbiological Aspects Related to the Feasibility of PEF Technology for Food Pasteurization

Javier Raso

Critical reviews in food science and nutrition

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Effect of processing parameters on inactivation of Bacillus cereus spores in milk using pulsed electric fields

Patrick Dunne

International Dairy Journal, 2012

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Application of High Electric Field Pulse Technique for Microbial Inactivation in Milk

Srawut Kleesuwan

2014

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Control of Lactobacillus plantarum and Escherichia coli by pulsed electric fields in MRS Broth, Nutrient Broth and orange–carrot juice

Maria Salmerón

Food Microbiology, 2004

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Inactivation of Escherichia coli by combining pH, ionic strength and pulsed electric fields hurdles

Gustavo Barbosa

Food Research International, 1996

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Ultraviolet and Pulsed Electric Field Treatments Have Additive Effect on Inactivation of E. Coli In Apple Juice

Saurabh Kumar

Journal of food …, 2008

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Pulsed electric field inactivation of E. coli O157:H7 and non-pathogenic surrogate E. coli in strawberry juice as influenced by sodium benzoate, potassium sorbate, and citric acid

David Geveke, Howard Zhang

Food Control, 2011

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Inactivation kinetics of pulsed electric field-resistant strains of Listeria monocytogenes and Staphylococcus aureus in media of different pH

Javier Raso, Eduardo Puértolas

Food Microbiology, 2010

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