High pressure processing during drying of fermented sausages can enhance safety and reduce time required to produce a dry fermented product-Reference-Cited by-同舟云学术

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High pressure processing during drying of fermented sausages can enhance safety and reduce time required to produce a dry fermented product

Published:2020-07 Issue: Volume:113 Page:107224
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Balamurugan S.,Gemmell Christopher,Lau Alex Tsun Yin,Arvaj Laura,Strange Philip,Gao Anli,Barbut Shai

Funder

Ontario Ministry of Agriculture, Food and Rural Affairs

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference55 articles.

1. The combined effect of high hydrostatic pressure, heat and bacteriocins on inactivation of foodborne pathogens in milk and orange juice;Alpas;World Journal of Microbiology and Biotechnology,2000

2. The effect of high-pressure processing on colour, bioactive compounds, and antioxidant activity in smoothies during refrigerated storage;Andrés;Food Chemistry,2016

3. Effect of salt types and concentrations on the high-pressure inactivation of Listeria monocytogenes in ground chicken;Balamurugan;International Journal of Food Microbiology,2016

4. Comparison of the fate of the top six non-O157 shiga-toxin producing Escherichia coli (STEC) and E. coli O157:H7 during the manufacture of dry fermented sausages;Balamurugan;International Journal of Food Microbiology,2017

Cited by 21 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. Effect of high pressure processing and water activity on pressure resistant spoilage lactic acid bacteria (Latilactobacillus sakei) in a ready-to-eat meat emulsion model;International Journal of Food Microbiology;2023-09

2. Assessing the Impact of Different Technological Strategies on the Fate of Salmonella in Chicken Dry-Fermented Sausages by Means of Challenge Testing and Predictive Models;Microorganisms;2023-02-08

3. A Review on the Role of Lactic Acid Bacteria in the Formation and Reduction of Volatile Nitrosamines in Fermented Sausages;Foods;2023-02-06

4. Inactivation of Escherichia coli O157: H7 in foods by emerging technologies: a review;LETT APPL MICROBIOL;2023

5. Non-thermal Processing of Foods: Recent Advances;Food Engineering Series;2023

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