Mostrando 7 resultados de: 7
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Publisher
High Pressure Research(2)
Critical Reviews in Food Science and Nutrition(1)
Food Control(1)
Food and Bioprocess Technology(1)
International Journal of Food Microbiology(1)
Área temáticas
Tecnología alimentaria(5)
Microorganismos, hongos y algas(4)
Alimentación y bebidas(1)
Ingeniería química(1)
Tecnología de las bebidas(1)
Origen
scopus(7)
Factors Affecting Bacterial Inactivation during High Hydrostatic Pressure Processing of Foods: A Review
ArticleAbstract: Although, the High Hydrostatic Pressure (HHP) technology has been gaining gradual popularity in foodPalabras claves:Bacterial inactivation, Compression Rate, Decompression rate, effect of matrix, effect of microbial strains, High Hydrostatic Pressure (HHP)Autores:Buffa M., Guamis B.V., Jordi Saldo, Syed Q.A.Fuentes:scopusEffect of Compression and Decompression Rates of High Hydrostatic Pressure on Inactivation of Staphylococcus aureus in Different Matrices
ArticleAbstract: Staphylococcus aureus ATCC6538 was inoculated in skimmed milk, orange juice, and Tris buffer samplesPalabras claves:Compression Rate, Decompression rate, High hydrostatic pressure, STAPHYLOCOCCUS AUREUSAutores:Buffa M., Guamis B.V., Jordi Saldo, Syed Q.A.Fuentes:scopusEffect of UHPH on indigenous microbiota of apple juice. A preliminary study of microbial shelf-life
ArticleAbstract: The effect of ultra high pressure homogenisation (UHPH) at 100, 200 and 300 MPa on apple juice at twPalabras claves:Apple juice, Microbial inactivation, Ultra high pressure homogenisationAutores:Gervilla R., Guamis B.V., Jordi Saldo, Roig-Sagués A.X., Suárez-Jacobo A.Fuentes:scopusEffect of compression and decompression rates during high hydrostatic pressure processing on inactivation kinetics of bacterial spores at different temperatures
ArticleAbstract: We investigated the effect of changing compression and decompression rates of High Hydrostatic PressPalabras claves:Bacillus Subtilis, Bacterial spores, Compression Rate, Decompression rate, Flow cytometery, High Hydrostatic Pressure (HHP)Autores:Buffa M., Guamis B.V., Jordi Saldo, Knorr D., Reineke K., Syed Q.A.Fuentes:scopusMicrobial inactivation by ultra high-pressure homogenisation on fresh apple juice
Conference ObjectAbstract: The effect of ultra high-pressure homogenisation (UHPH) on the microbial shelf life of fresh apple jPalabras claves:Apple juice, Microbial inactivation, Ultra high-pressure homogenisationAutores:Gervilla R., Guamis B.V., Jordi Saldo, Roig-Sagués A.X., Suárez-Jacobo A.Fuentes:scopusLethality and injuring the effect of compression and decompression rates of high hydrostatic pressure on Escherichia coli O157:H7 in different matrices
ArticleAbstract: The effect of compression and decompression rates of high hydrostatic pressure (HHP) on EscherichiaPalabras claves:Compression Rate, Decompression rate, E. coli, High hydrostatic pressureAutores:Buffa M., Guamis B.V., Jordi Saldo, Syed Q.A.Fuentes:scopusSynergistic effect of carbon dioxide atmospheres and high hydrostatic pressure to reduce spoilage bacteria on poultry sausages
ArticleAbstract: Synergistic effect of combining high hydrostatic pressure (HHP) and CO2 atmospheres has been studiedPalabras claves:Carbon dioxide, High hydrostatic pressure, Modified atmosphere packaging, Poultry meat, synergistic effectAutores:Al-Nehlawi A., Guamis B.V., Guri S., Jordi SaldoFuentes:scopus