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Refinado por: materia: Microorganisms eliminar
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1
Mild processing applied to the inactivation of the main foodborne bacterial pathogens: A review
Mild processing applied to the inactivation of the main foodborne bacterial pathogens: A review
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Mild processing applied to the inactivation of the main foodborne bacterial pathogens: A review

Barba, Francisco J. ; Koubaa, Mohamed ; do Prado-Silva, Leonardo ; Orlien, Vibeke ; Sant’Ana, Anderson de Souza

Trends in food science & technology, 2017-08, Vol.66, p.20-35 [Revista revisada por pares]

Cambridge: Elsevier Ltd

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2
The potential of nonthermal techniques to achieve enzyme inactivation in fruit products
The potential of nonthermal techniques to achieve enzyme inactivation in fruit products
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The potential of nonthermal techniques to achieve enzyme inactivation in fruit products

Basak, Somnath ; Chakraborty, Snehasis

Trends in food science & technology, 2022-05, Vol.123, p.114-129 [Revista revisada por pares]

Cambridge: Elsevier Ltd

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3
Effect of Hurdle Technology in Food Preservation: A Review
Effect of Hurdle Technology in Food Preservation: A Review
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Effect of Hurdle Technology in Food Preservation: A Review

Singh, Shiv ; Shalini, Rachana

Critical reviews in food science and nutrition, 2016-01, Vol.56 (4), p.641-649 [Revista revisada por pares]

United States: Taylor & Francis

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4
A Review on Individual and Combination Technologies of UV-C Radiation and Ultrasound in Postharvest Handling of Fruits and Vegetables
A Review on Individual and Combination Technologies of UV-C Radiation and Ultrasound in Postharvest Handling of Fruits and Vegetables
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A Review on Individual and Combination Technologies of UV-C Radiation and Ultrasound in Postharvest Handling of Fruits and Vegetables

Esua, Okon Johnson ; Chin, Nyuk Ling ; Yusof, Yus Aniza ; Sukor, Rashidah

Processes, 2020-11, Vol.8 (11), p.1433 [Revista revisada por pares]

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5
High pressure‐based hurdle interventions for raw and processed meat: a clean‐label prospective
High pressure‐based hurdle interventions for raw and processed meat: a clean‐label prospective
Material Type:
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High pressure‐based hurdle interventions for raw and processed meat: a clean‐label prospective

Roobab, Ume ; Afzal, Rehan ; Ranjha, Muhammad Modassar Ali Nawaz ; Zeng, Xin‐An ; Ahmed, Zahoor ; Aadil, Rana Muhammad

International journal of food science & technology, 2022-02, Vol.57 (2), p.816-826 [Revista revisada por pares]

Oxford: Wiley Subscription Services, Inc

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6
Consecutive treatments of cold plasma and intense pulsed light for microbial decontamination of fresh cabbage slices in plastic containers
Consecutive treatments of cold plasma and intense pulsed light for microbial decontamination of fresh cabbage slices in plastic containers
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Consecutive treatments of cold plasma and intense pulsed light for microbial decontamination of fresh cabbage slices in plastic containers

Kim, Ye Eun ; Min, Sea C.

International journal of food microbiology, 2022-05, Vol.369, p.109626-109626, Article 109626 [Revista revisada por pares]

Netherlands: Elsevier B.V

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7
Effect of pilot-scale UV-C light treatment assisted by mild heat on E. coli, L. plantarum and S. cerevisiae inactivation in clear and turbid fruit juices. Storage study of surviving populations
Effect of pilot-scale UV-C light treatment assisted by mild heat on E. coli, L. plantarum and S. cerevisiae inactivation in clear and turbid fruit juices. Storage study of surviving populations
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Effect of pilot-scale UV-C light treatment assisted by mild heat on E. coli, L. plantarum and S. cerevisiae inactivation in clear and turbid fruit juices. Storage study of surviving populations

Fenoglio, Daniela ; Ferrario, Mariana ; Schenk, Marcela ; Guerrero, Sandra

International journal of food microbiology, 2020-11, Vol.332, p.108767-108767, Article 108767 [Revista revisada por pares]

Amsterdam: Elsevier B.V

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8
The use of soluble gas stabilization technology on food – A review
The use of soluble gas stabilization technology on food – A review
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The use of soluble gas stabilization technology on food – A review

Esmaeilian, Sara ; Rotabakk, Bjørn Tore ; Lerfall, Jørgen ; Jakobsen, Anita Nordeng ; Abel, Nanna ; Sivertsvik, Morten ; Olsen, Anna

Trends in food science & technology, 2021-12, Vol.118, p.154-166 [Revista revisada por pares]

Cambridge: Elsevier Ltd

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9
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 [Revista revisada por pares]

New York: Springer-Verlag

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10
Use of hurdle technology to extend the shelf life of escamoles (Liometopum apiculatum Mayr)
Use of hurdle technology to extend the shelf life of escamoles (Liometopum apiculatum Mayr)
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Use of hurdle technology to extend the shelf life of escamoles (Liometopum apiculatum Mayr)

Ramirez‐Garcia, Gabriela L. ; Ruiz‐Cabrera, Miguel A. ; Abud‐Archila, Miguel ; Grajales‐Lagunes, Alicia

International journal of food science & technology, 2022-10, Vol.57 (10), p.6298-6305 [Revista revisada por pares]

Oxford: Wiley Subscription Services, Inc

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