Ohmic heating increases inactivation and morphological changes of Salmonella sp. and the formation of bioactive compounds in infant formula-Reference-Cited by-同舟云学术

Ohmic heating increases inactivation and morphological changes of Salmonella sp. and the formation of bioactive compounds in infant formula

Published:2021-08 Issue: Volume:97 Page:103737
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Pires Roberto P.S.,Guimarães Jonas T.,Barros Cássia P.,Balthazar Celso F.,Chincha Alexandra I.A.,Freitas Mônica Q.,Duarte Maria Carmela K.H.,Silva Paulo H.F.,Pimentel Tatiana C.,Abud Yuri K.D.,Sant'Anna Celso,Sant’Ana Anderson S.,Silva Marcia C.,Nascimento Janaina S.,Cruz Adriano G.

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior – Brasil

Fundação de Apoio e Amparo a Pesquisa do Rio de Janeiro

Conselho Nacional de Pesquisa Científica

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference40 articles.

1. Ohmic heating as a method of obtaining paraprobiotics: impacts on cell structure and viability by flow cytometry;Barros;Food Res. Int.,2020

2. Inactivation kinetics of Salmonella spp. under thermal and emerging treatments: a review;Bermúdez-Aguirre;Food Res. Int.,2012

3. Ohmic heating in dairy processing: relevant aspects for safety and quality;Cappato;Trends Food Sci. Technol.,2017