Modelling the inactivation of Listeria monocytogenes by high hydrostatic pressure processing in foods: A review-Reference-Cited by-同舟云学术

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Modelling the inactivation of Listeria monocytogenes by high hydrostatic pressure processing in foods: A review

Published:2017-12 Issue: Volume:70 Page:45-55
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Possas Arícia,Pérez-Rodríguez Fernando,Valero Antonio,García-Gimeno Rosa Maria

Funder

Spanish Ministry of Economy and Competitiveness

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference89 articles.

1. Binomial effects of high isostatic pressure and time on the microbiological, sensory characteristics and lipid composition stability of vacuum packed dry fermented sausages “chouriço”;Alfaia;Innovative Food Science and Emerging Technologies,2015

2. Inactivation of Staphylococcus aureus and Listeria monocytogenes in milk and cream of chicken soup by high hydrostatic pressure and bacteriocins;Alpas;High Pressure Research,2002

3. Interactions of high hydrostatic pressure, pressurization temperature and pH on death and injury of pressure-resistant and pressure-sensitive strains of foodborne pathogens;Alpas;International Journal of Food Microbiology,1998

4. Variation in resistance to hydrostatic pressure among strains of food-borne pathogens;Alpas;Applied and Environmental Microbiology,1999

5. Identification of the Listeria monocytogenes survival curves in UHT whole milk utilising local linear wavelet neural networks;Amina;Expert Systems with Applications,2012

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1. Effects of Thermally-Assisted and High-Pressure Processing on Background Microbiota and the Listeria monocytogenes Load of a Minimally Processed Commodity;Microorganisms;2024-09-07

2. Microbial species and strain heterogeneity affect resistance to high pressure processing;Innovative Food Science & Emerging Technologies;2024-06

3. Ultrasonication, Pulsed Electric Fields, and High Hydrostatic Pressure;Nonthermal Food Processing, Safety, and Preservation;2024-04-25

4. Impact of High-Pressure Processing (HPP) on Listeria monocytogenes—An Overview of Challenges and Responses;Foods;2023-12-19

5. High pressure processing to control Salmonella in raw pet food without compromising the freshness appearance: The impact of acidulation and frozen storage;Food Microbiology;2023-02

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