Synergistic effect of sonication and high osmotic pressure enhances membrane damage and viability loss of Salmonella in orange juice-Reference-Cited by-同舟云学术

Synergistic effect of sonication and high osmotic pressure enhances membrane damage and viability loss of Salmonella in orange juice

Published:2012-03 Issue:2 Volume:45 Page:1072-1079
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Wong E.,Vaillant-Barka F.,Chaves-Olarte E.

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

1. Response of cell walls of Escherichia coli to a sudden reduction of the environmental osmotic pressure;Bayer;Journal of Bacteriology,1967

2. Typhoid fever at a resort hotel in New York: A large outbreak with an unusual vehicle;Birkhead;The Journal of Infectious Diseases,1993

3. Emerging technologies: Chemical aspects;Butz;Food Research International,2002

4. Physiological changes of Salmonella typhimurium cells under osmotic and starvation conditions by image analysis;Caro;FEMS Microbiology Letters,1999

5. Centers for Disease Control and Prevention-Outbreak of Salmonella serotype Muenchen infections associated with unpasteurized orange juice: United States and Canada;CDC;MMWR,1999

Cited by 26 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Microbial decontamination assisted by ultrasound‐based processing technologies in food and model systems: A review;Comprehensive Reviews in Food Science and Food Safety;2023-05-15

2. Influence of ultrasound processing on the quality of guava juice;Journal of Food Process Engineering;2022-10-18

3. Degradation kinetics of pomegranate juice phenolics under cold and warm sonication process;Innovative Food Science & Emerging Technologies;2022-08

4. Antimicrobial and antioxidant properties of Saturn peach subjected to ultrasound-assisted osmotic dehydration;Journal of Food Measurement and Characterization;2021-02-15

5. Ultrasound for Probiotic and Prebiotic Foods;Probiotics and Prebiotics in Foods;2021