The effect of non-thermal processing technologies on microbial inactivation: An investigation into sub-lethal injury of Escherichia coli and Pseudomonas fluorescens-Reference-Cited by-同舟云学术

The effect of non-thermal processing technologies on microbial inactivation: An investigation into sub-lethal injury of Escherichia coli and Pseudomonas fluorescens

Published:2014-07 Issue: Volume:41 Page:106-115
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Halpin R.M.,Duffy L.,Cregenzán-Alberti O.^ORCID,Lyng J.G.,Noci F.

Funder

Seventh Framework Programme of the EC

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference30 articles.

1. Comparing predicting models for the Escherichia coli inactivation by pulsed electric fields;Alvarez;Innovative Food Science & Emerging Technologies,2003

2. Growth of pulsed electric field exposed Escherichia coli in relation to inactivation and environmental factors;Aronsson;International Journal of Food Microbiology,2004

3. Inactivation of Escherichia coli K-12 and Listeria innocua in milk using radio frequency (RF) heating;Awuah;Innovative Food Science & Emerging Technologies,2005

4. Present status and the future of PEF technology;Barbosa-Canovas,2005

5. Food processing by pulsed electric fields. II. Biological aspects;Barsotti;Food Reviews International,1999

Cited by 28 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. Combination of Electrochemical and Ultrasonic Treatments for Purification of Water Contaminated with Pathogenic Bacteria: a Сase Study of Escherichia coli;Биофизика;2024-12-15

2. Inactivation of microorganisms in foods by electric field processing: A review;Journal of Agriculture and Food Research;2024-06

3. 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

4. Advances in pulsed electric stimuli as a physical method for treating liquid foods;Physics of Life Reviews;2023-03

5. Sublethally injured microorganisms in food processing and preservation: Quantification, formation, detection, resuscitation and adaption;Food Research International;2023-03