Susceptibility ofListeria monocytogenesto high pressure processing: A review-Reference-Cited by-同舟云学术

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Susceptibility ofListeria monocytogenesto high pressure processing: A review

Published:2015-09-16 Issue:4 Volume:32 Page:377-399
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Ferreira Marina,Almeida Adelaide,Delgadillo Ivonne,Saraiva Jorge,Cunha Ângela

Funder

Fundação para a Ciência e a Tecnologia

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/87559129.2015.1094816

Reference143 articles.

1. Nonthermal Preservation of Foods Using Combined Processing Techniques

2. High pressure inactivation kinetics of Listeria monocytogenes inactivation in broth, milk, and peach and orange juices

3. Inactivation of pepper (Capsicum annuum) pectin methylesterase by combined high-pressure and temperature treatments

4. Influence of kinetic parameters of high pressure processing on bacterial inactivation in a buffer system

5. New mild technologies in meat processing: high pressure as a model technology

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2. Non-thermal technologies for the conservation of açai pulp and derived products: A comprehensive review;Food Research International;2023-12

3. Microalgae biomass as an alternative source of biocompounds: New insights and future perspectives of extraction methodologies;Food Research International;2023-11

4. High-Pressure Processing—Impacts on the Virulence and Antibiotic Resistance of Listeria monocytogenes Isolated from Food and Food Processing Environments;Foods;2023-10-24

5. High‐pressure processing applied to sliced dry‐cured Iberian loin: Effect of category, company, and storage temperature;Food Science & Nutrition;2023-06-16

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