Combination of mild heat and plant essential oil constituents to inactivate resistant variants of Escherichia coli in buffer and in coconut water-Reference-Cited by-同舟云学术

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Combination of mild heat and plant essential oil constituents to inactivate resistant variants of Escherichia coli in buffer and in coconut water

Published:2020-05 Issue: Volume:87 Page:103388
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Gayán Elisa,Geens Elise,Berdejo Daniel,García-Gonzalo Diego,Pagán Rafael,Aertsen Abram,Michiels Chris W.

Funder

Research Foundation of Flanders

FWO

Spanish Ministry of Education

KU Leuven Research Fund

Spanish Ministry of Science, Innovation and Universities

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference39 articles.

1. Impact of pathogen population heterogeneity and stress-resistant variants on food safety;Abee;Annu. Rev. Food Sci.,2016

2. Potential bacterial health risk posed to consumers of fresh coconut (Cocos nucifera L.) water;Awua;Food Nutr. Sci.,2012

3. Synergistic combination of physical treatments and carvacrol for Escherichia coli O157:H7 inactivation in apple, mango, orange, and tomato juices;Ait-Ouazzou;Food Control,2013

4. The antimicrobial activity of hydrophobic essential oil constituents acting alone or in combined processes of food preservation;Ait-Ouazzou;Innov. Food Sci. Emerg. Technol.,2011

5. Enhancing the thermal destruction of Escherichia coli O157:H7 in ground beef patties by t-cinnamaldehyde;Amalaradjou;Food Microbiol.,2010

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1. Antimicrobial activity of essential oil components against Escherichia coli depends on the food components present in a food matrix;Food Microbiology;2025-01

2. StressME: Unified computing framework of Escherichia coli metabolism, gene expression, and stress responses;PLOS Computational Biology;2024-02-12

3. Acidic water tempering and heat treatment, a hurdle approach to reduce wheat Salmonella load during tempering and its effects on flour quality;Food Research International;2024-01

4. Optimization of pulsed electric fields combined with mild heat treatment on microbial inactivation of tender coconut water and evaluation of quality attributes during storage;Innovative Food Science & Emerging Technologies;2023-12

5. Minimal Processing Technologies for Production and Preservation of Tailor-Made Foods;Food Technology and Biotechnology;2023-10

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