Synergistic effect of high‐intensity ultrasound, <scp>UV‐A</scp> light, and natural preservatives on microbial inactivation in milk-Reference-Cited by-同舟云学术

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Synergistic effect of high‐intensity ultrasound, UV‐A light, and natural preservatives on microbial inactivation in milk

Published:2022-01-27 Issue:3 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Hales Bryce R.¹,Walsh Marie K.¹^ORCID,Bastarrachea Luis J.¹^ORCID

Affiliation:

1. Department of Nutrition, Dietetics and Food Sciences Utah State University Logan Utah USA

Funder

Utah Agricultural Experiment Station

Utah State University

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16392

Reference25 articles.

1. Short communication: Inhibitory activities of the lantibiotic nisin combined with phenolic compounds against Staphylococcus aureus and Listeria monocytogenes in cow milk

2. Antimicrobial Peptides

3. Antimicrobial polypropylene with ε-poly(lysine): Effectiveness under UV-A light and food storage applications

4. Enhanced antimicrobial effect of ultrasound by the food colorant Erythrosin B

5. Sensitized formation of oxidatively generated damage to cellular DNA by UVA radiation

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1. Conventionally cooked and UV-A light dehydrated beef jerky: Effects on physicochemical properties;Food and Bioproducts Processing;2024-09

2. Poly(Lactic Acid) Composite with Chitosan: Synergistic Effects of Physical Hurdles and Kinetics of Bacterial Inactivation;Food and Bioprocess Technology;2024-07-27

3. Inactivation of Desiccation-Resistant Salmonella on Apple Slices Following Treatment with ε-Polylysine, Sodium Bisulfate, or Peracetic Acid and Subsequent Dehydration;Journal of Food Protection;2024-07

4. UV-A Light Dehydration of Mango and Apple;Food and Bioprocess Technology;2023-08-04

5. Ultraviolet-A Light Dehydration of Purple Potatoes;ACS Food Science & Technology;2023-04-07

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