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Refinado por: assunto: Chemistry remover assunto: Food Science remover
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Lactic Acid Bacteria Antimicrobial Compounds: Characteristics and Applications
Lactic Acid Bacteria Antimicrobial Compounds: Characteristics and Applications
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Lactic Acid Bacteria Antimicrobial Compounds: Characteristics and Applications

Reis, J. A. ; Paula, A. T. ; Casarotti, S. N. ; Penna, A. L. B.

Food engineering reviews, 2012-06, Vol.4 (2), p.124-140 [Periódico revisado por pares]

New York: Springer-Verlag

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2
Influence of Thermo-sonication and Ascorbic Acid Treatment on Microbial Inactivation and Shelf-Life Extension of Soft Persimmon (Diospyros kaki T.) Juice
Influence of Thermo-sonication and Ascorbic Acid Treatment on Microbial Inactivation and Shelf-Life Extension of Soft Persimmon (Diospyros kaki T.) Juice
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Influence of Thermo-sonication and Ascorbic Acid Treatment on Microbial Inactivation and Shelf-Life Extension of Soft Persimmon (Diospyros kaki T.) Juice

Park, Jong Jin ; Olawuyi, Ibukunoluwa Fola ; Lee, Won Young

Food and bioprocess technology, 2021-03, Vol.14 (3), p.429-440 [Periódico revisado por pares]

New York: Springer US

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3
Impact of selected combinations of non-thermal processing technologies on the quality of an apple and cranberry juice blend
Impact of selected combinations of non-thermal processing technologies on the quality of an apple and cranberry juice blend
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Impact of selected combinations of non-thermal processing technologies on the quality of an apple and cranberry juice blend

Caminiti, Irene M. ; Noci, Francesco ; Muñoz, Arantxa ; Whyte, Paul ; Morgan, Desmond J. ; Cronin, Denis A. ; Lyng, James G.

Food chemistry, 2011-02, Vol.124 (4), p.1387-1392 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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4
Degradation of Deoxynivalenol by Atmospheric-Pressure Cold Plasma and Sequential Treatments with Heat and UV Light
Degradation of Deoxynivalenol by Atmospheric-Pressure Cold Plasma and Sequential Treatments with Heat and UV Light
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Degradation of Deoxynivalenol by Atmospheric-Pressure Cold Plasma and Sequential Treatments with Heat and UV Light

Feizollahi, Ehsan ; Arshad, Muhammad ; Yadav, Barun ; Ullah, Aman ; Roopesh, M. S.

Food engineering reviews, 2021-09, Vol.13 (3), p.696-705 [Periódico revisado por pares]

New York: Springer US

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5
A New Look at Models of the Combined Effect of Temperature, pH, Water Activity, or Other Factors on Microbial Growth Rate
A New Look at Models of the Combined Effect of Temperature, pH, Water Activity, or Other Factors on Microbial Growth Rate
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A New Look at Models of the Combined Effect of Temperature, pH, Water Activity, or Other Factors on Microbial Growth Rate

Peleg, Micha

Food engineering reviews, 2022-03, Vol.14 (1), p.31-44 [Periódico revisado por pares]

New York: Springer US

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6
Survival strategies of Listeria monocytogenes to environmental hostile stress: biofilm formation and stress responses
Survival strategies of Listeria monocytogenes to environmental hostile stress: biofilm formation and stress responses
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Survival strategies of Listeria monocytogenes to environmental hostile stress: biofilm formation and stress responses

Byun, Kye-Hwan ; Kim, Hyun Jung

Food science and biotechnology, 2023-10, Vol.32 (12), p.1631-1651 [Periódico revisado por pares]

Singapore: Springer Nature Singapore

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7
The application of response surface methodology for development of sensory acceptable, low-salt, shelf-stable frankfurters using high-pressure processing and a mix of organic acids
The application of response surface methodology for development of sensory acceptable, low-salt, shelf-stable frankfurters using high-pressure processing and a mix of organic acids
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The application of response surface methodology for development of sensory acceptable, low-salt, shelf-stable frankfurters using high-pressure processing and a mix of organic acids

O’Neill, Ciara M. ; Cruz-Romero, Malco C. ; Duffy, Geraldine ; Kerry, Joe P.

European food research & technology, 2019-06, Vol.245 (6), p.1277-1291 [Periódico revisado por pares]

Berlin/Heidelberg: Springer Berlin Heidelberg

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8
Khoa and khoa based traditional dairy products: preparation, spoilage and shelf life extension
Khoa and khoa based traditional dairy products: preparation, spoilage and shelf life extension
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Khoa and khoa based traditional dairy products: preparation, spoilage and shelf life extension

Badola, Richa ; Prasad, Writdhama ; Panjagari, Narender Raju ; Singh, R. R. B. ; Singh, Ashish Kumar ; Hussain, Shaik Abdul

Journal of food science and technology, 2023-04, Vol.60 (4), p.1209-1221 [Periódico revisado por pares]

New Delhi: Springer India

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9
Assessing the Pressure’s Direct Contribution to the Efficacy of Pressure-Assisted Thermal Sterilization
Assessing the Pressure’s Direct Contribution to the Efficacy of Pressure-Assisted Thermal Sterilization
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Assessing the Pressure’s Direct Contribution to the Efficacy of Pressure-Assisted Thermal Sterilization

Peleg, Micha

Food engineering reviews, 2022-06, Vol.14 (2), p.201-211 [Periódico revisado por pares]

New York: Springer US

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10
Antilisterial effects of antibacterial formulations containing essential oils, nisin, nitrite and organic acid salts in a sausage model
Antilisterial effects of antibacterial formulations containing essential oils, nisin, nitrite and organic acid salts in a sausage model
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Antilisterial effects of antibacterial formulations containing essential oils, nisin, nitrite and organic acid salts in a sausage model

Ghabraie, Mina ; Vu, Khanh Dang ; Huq, Tanzina ; Khan, Avik ; Lacroix, Monique

International journal of food science & technology, 2016-06, Vol.53 (6), p.2625-2633 [Periódico revisado por pares]

New Delhi: Springer India

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