Variations in cellular membrane fatty acid composition ofEscherichia coliin resistance to pulsed electric fields induced by eugenol-Reference-Cited by-同舟云学术

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Variations in cellular membrane fatty acid composition ofEscherichia coliin resistance to pulsed electric fields induced by eugenol

Published:2018-09 Issue:9 Volume:42 Page:e13740
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Wang Qian-Yi¹²,Zeng Xin-An¹²^ORCID,Liu Zhi-Wei³,Brennan Charles S.⁴

Affiliation:

1. School of Food Science and Engineering; South China University of Technology; Guangzhou China

2. Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center); Guangzhou China

3. College of Food Science and Technology; Hunan Agricultural University; Changsha China

4. Department of Wine, Food and Molecular Biosciences; Lincoln University; Lincoln New Zealand

Funder

111 Project

S&T projects of Guangdong Province

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13740/fullpdf

Reference38 articles.

1. 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

2. Inactivation of Escherichia coli, Listeria innocua and Saccharomyces cerevisiae in relation to membrane permeabilization and subsequent leakage of intracellular compounds due to pulsed electric field processing;Aronsson;International Journal of Food Microbiology,2005

3. Adaptation of microorganisms to cold temperatures, weak acid preservatives, low pH, and osmotic stress: A review;Beales;Comprehensive Reviews in Food Science and Food Safety,2004

4. Essential oils: Their antibacterial properties and potential applications in foods-a review;Burt;International Journal of Food Microbiology,2004

5. Microbial inactivation of foods by pulsed electric fields;Castro;Journal of Food Processing & Preservation.,2010

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