The dependence of microbial inactivation by emergent nonthermal processing technologies on pH and water activity-Reference-Cited by-同舟云学术

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The dependence of microbial inactivation by emergent nonthermal processing technologies on pH and water activity

Published:2023-10 Issue: Volume:89 Page:103460
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Lima Vasco,Pinto Carlos A.,Saraiva Jorge A.

Funder

Ministério da Ciência, Tecnologia e Ensino Superior

European Regional Development Fund

Universidade de Aveiro

Fundação para a Ciência e a Tecnologia

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference117 articles.

1. Recent advances in dual effect of power ultrasound to microorganisms in dairy industry: Activation or inactivation;Akdeniz;Critical Reviews in Food Science and Nutrition,2022

2. 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,2000

3. Inactivation of Salmonella Senftenberg 775W by ultrasonic waves under pressure at different water activities;Álvarez;International Journal of Food Microbiology,2006

4. Influence of different factors on the inactivation of Salmonella senftenberg by pulsed electric fields;Álvarez;International Journal of Food Microbiology,2000

5. Influence of pH, water activity and temperature on the inactivation of Escherichia coli and Saccharomyces cerevisiae by pulsed electric fields;Aronsson;Innovative Food Science & Emerging Technologies,2001

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2. High hydrostatic pressure for decontamination of soluble insect proteins prevents protein denaturation better than blanching;Innovative Food Science & Emerging Technologies;2024-08

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4. The Impact of Physicochemical Conditions on Lactic Acid Bacteria Survival in Food Products;Fermentation;2024-06-04

5. Effect of pulsed electric field processing on microbial and enzyme inactivation in blended plant-based milk alternatives: A case study on a microbial challenge test for a non-presterilized oat-based beverage enriched with pea protein;Innovative Food Science & Emerging Technologies;2024-06

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