Suitability, efficiency and microbiological safety of novel physical technologies for the processing of ready-to-eat meals, meats and pumpable products
出版年份 2015 全文链接
标题
Suitability, efficiency and microbiological safety of novel physical technologies for the processing of ready-to-eat meals, meats and pumpable products
作者
关键词
-
出版物
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 50, Issue 6, Pages 1283-1302
出版商
Wiley
发表日期
2015-03-29
DOI
10.1111/ijfs.12781
参考文献
相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。- Membrane Damage and Viability Loss of Escherichia coli K-12 in Apple Juice Treated with Radio Frequency Electric Field
- (2016) DIKE O. UKUKU et al. JOURNAL OF FOOD PROTECTION
- Reduction of Listeria on Ready-to-Eat Sausages after Exposure to a Combination of Pulsed Light and Nisin
- (2016) AARON R. UESUGI et al. JOURNAL OF FOOD PROTECTION
- Radiation-treated ready-to-eat (RTE) chicken breast Adobo for immuno-compromised patients
- (2014) Chitho P. Feliciano et al. FOOD CHEMISTRY
- Decontamination by ultrasound application in fresh fruits and vegetables
- (2014) Jackline Freitas Brilhante de São José et al. FOOD CONTROL
- Effects of pulsed light on the organoleptic properties and shelf-life extension of pork and salmon
- (2014) I. Nicorescu et al. FOOD CONTROL
- Atmospheric cold plasma inactivation of Escherichia coli, Salmonella enterica serovar Typhimurium and Listeria monocytogenes inoculated on fresh produce
- (2014) D. Ziuzina et al. FOOD MICROBIOLOGY
- Non-thermal atmospheric pressure plasma: Screening for gentle process conditions and antibacterial efficiency on perishable fresh produce
- (2014) Matthias Baier et al. Innovative Food Science & Emerging Technologies
- Effect of high pressure processing and modified atmosphere packaging on the safety and quality of sliced ready-to-eat “lacón”, a cured–cooked pork meat product
- (2014) Ana del Olmo et al. Innovative Food Science & Emerging Technologies
- Impact of cold plasma on Citrobacter freundii in apple juice: Inactivation kinetics and mechanisms
- (2014) Björn Surowsky et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Inactivation of naturally occurring microbiota in cucumber juice by pressure treatment
- (2014) Liang Zhao et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Influence of sonication and high hydrostatic pressure on the quality of carrot juice
- (2014) Saqib Jabbar et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- A new strategy to improve heating uniformity of low moisture foods in radio frequency treatment for pathogen control
- (2014) Yang Jiao et al. JOURNAL OF FOOD ENGINEERING
- Effect of a 915 MHz microwave system on inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in salsa
- (2014) Hye-Jung Sung et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Advanced retorting, microwave assisted thermal sterilization (MATS), and pressure assisted thermal sterilization (PATS) to process meat products
- (2014) Gustavo V. Barbosa-Cánovas et al. MEAT SCIENCE
- Interactions of Non-Thermal Atmospheric Pressure Plasma with Solid and Liquid Food Systems: A Review
- (2014) Björn Surowsky et al. Food Engineering Reviews
- Quality-Related Enzymes in Fruit and Vegetable Products: Effects of Novel Food Processing Technologies, Part 1: High-Pressure Processing
- (2013) Netsanet Shiferaw Terefe et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Quality-Related Enzymes in Plant-Based Products: Effects of Novel Food Processing Technologies Part 2: Pulsed Electric Field Processing
- (2013) Netsanet Shiferaw Terefe et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Microbiological Aspects Related to the Feasibility of PEF Technology for Food Pasteurization
- (2013) G. Saldaña et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Use of pulsed light to increase the safety of ready-to-eat cured meat products
- (2013) Monica Ganan et al. FOOD CONTROL
- Responses of microorganisms to high hydrostatic pressure processing
- (2013) Hsiao-Wen Huang et al. FOOD CONTROL
- Microwave food processing—A review
- (2013) S. Chandrasekaran et al. FOOD RESEARCH INTERNATIONAL
- High hydrostatic pressure and thermal treatments for ready-to-eat wine-marinated shrimp: An evaluation of microbiological and physicochemical qualities
- (2013) Junjie Yi et al. Innovative Food Science & Emerging Technologies
- Influence of ultra high pressure homogenization processing on bioactive compounds and antioxidant activity of orange juice
- (2013) R.M. Velázquez-Estrada et al. Innovative Food Science & Emerging Technologies
- Modeling the inactivation kinetics of Bacillus coagulans spores in tomato pulp from the combined effect of high pressure and moderate temperature
- (2013) Morgana Zimmermann et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effects of ohmic heating for pre-cooking of meatballs on some quality and safety attributes
- (2013) Ilkin Yucel Sengun et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Pulsed light effects on surface decontamination, physical qualities and nutritional composition of tomato fruit
- (2013) Ingrid Aguiló-Aguayo et al. POSTHARVEST BIOLOGY AND TECHNOLOGY
- Radiation processing of food proteins – A review on the recent developments
- (2013) Yau-Hoong Kuan et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Nonthermal Food Processing Alternatives and Their Effects on Taste and Flavor Compounds of Beverages
- (2012) Enrique Ortega-Rivas et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Effect of gamma and electron beam irradiation on the physico-chemical and nutritional properties of mushrooms: A review
- (2012) Ângela Fernandes et al. FOOD CHEMISTRY
- Inactivation of Salmonella enterica serovar Typhimurium on fresh produce by cold atmospheric gas plasma technology
- (2012) A. Fernández et al. FOOD MICROBIOLOGY
- Inactivation of foodborne pathogens in ground beef by cooking with highly controlled radio frequency energy
- (2012) Dov B. Schlisselberg et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Effect of high pressure homogenization (HPH) on the rheological properties of a fruit juice serum model
- (2012) Pedro E.D. Augusto et al. JOURNAL OF FOOD ENGINEERING
- Quality considerations with high pressure processing of fresh and value added meat products
- (2012) Bajo Bajovic et al. MEAT SCIENCE
- Effect of ohmic treatment on quality characteristic of meat: A review
- (2012) G. Yildiz-Turp et al. MEAT SCIENCE
- Effect of irradiation on kinetic behavior of Salmonella Typhimurium and Staphylococcus aureus in lettuce and damage of bacterial cell envelope
- (2012) Won-Bo Shim et al. RADIATION PHYSICS AND CHEMISTRY
- Ultrasonics in food processing – Food quality assurance and food safety
- (2012) Jayani Chandrapala et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Influence of ultra-high pressure homogenisation on antioxidant capacity, polyphenol and vitamin content of clear apple juice
- (2011) Ángela Suárez-Jacobo et al. FOOD CHEMISTRY
- Effectiveness of combined Pulsed Electric Field (PEF) and Manothermosonication (MTS) for the control of Listeria innocua in a smoothie type beverage
- (2011) I. Palgan et al. FOOD CONTROL
- Combined effect of high hydrostatic pressure and enterocin LM-2 on the refrigerated shelf life of ready-to-eat sliced vacuum-packed cooked ham
- (2011) Guorong Liu et al. FOOD CONTROL
- Effect of high pressure, in combination with antilisterial agents, on the growth of Listeria monocytogenes during extended storage of cooked chicken
- (2011) M.F. Patterson et al. FOOD MICROBIOLOGY
- Cold atmospheric gas plasma disinfection of chicken meat and chicken skin contaminated with Listeria innocua
- (2011) Estefanía Noriega et al. FOOD MICROBIOLOGY
- Inactivation of Listeria monocytogenes on agar and processed meat surfaces by atmospheric pressure plasma jets
- (2011) Hyun Jung Lee et al. FOOD MICROBIOLOGY
- Cold atmospheric pressure plasma treatment of ready-to-eat meat: Inactivation of Listeria innocua and changes in product quality
- (2011) Sara Katrine Rød et al. FOOD MICROBIOLOGY
- Effects on Escherichia coli inactivation and quality attributes in apple juice treated by combinations of pulsed light and thermosonication
- (2011) Arantxa Muñoz et al. FOOD RESEARCH INTERNATIONAL
- The inactivation of Salmonella by cold atmospheric plasma treatment
- (2011) A. Fernández et al. FOOD RESEARCH INTERNATIONAL
- The effect of pulsed electric fields (PEF) in combination with high intensity light pulses (HILP) on Escherichia coli inactivation and quality attributes in apple juice
- (2011) Irene M. Caminiti et al. Innovative Food Science & Emerging Technologies
- Efficacy of pulsed light for shelf-life extension and inactivation of Listeria monocytogenes on ready-to-eat cooked meat products
- (2011) Eva Hierro et al. Innovative Food Science & Emerging Technologies
- Influence of high pressure application on the nutritional, sensory and microbiological characteristics of sliced skin vacuum packed dry-cured ham. Effects along the storage period
- (2011) Maria Clariana et al. Innovative Food Science & Emerging Technologies
- Effect of processing parameters on inactivation of Bacillus cereus spores in milk using pulsed electric fields
- (2011) Daniela Bermúdez-Aguirre et al. INTERNATIONAL DAIRY JOURNAL
- High hydrostatic pressure and biopreservation of dry-cured ham to meet the Food Safety Objectives for Listeria monocytogenes
- (2011) Anna Hereu et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Accelerated inactivation of Geobacillus stearothermophilus spores by ohmic heating
- (2011) Romel Somavat et al. JOURNAL OF FOOD ENGINEERING
- Radio-frequency heating of heterogeneous food – Meat lasagna
- (2011) Jian Wang et al. JOURNAL OF FOOD ENGINEERING
- The Occurrence of Listeria monocytogenes in Imported Ready-to-Eat Foods in Japan
- (2011) Yumiko OKADA et al. JOURNAL OF VETERINARY MEDICAL SCIENCE
- (Bio)chemical reactions during high pressure/high temperature processing affect safety and quality of plant-based foods
- (2011) Iesel Van der Plancken et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Nonthermal Plasma Inactivation of Food-Borne Pathogens
- (2011) N. N. Misra et al. Food Engineering Reviews
- Effects of meat preheating and wrapping on the levels of polycyclic aromatic hydrocarbons in charcoal-grilled meat
- (2010) A. Farhadian et al. FOOD CHEMISTRY
- The effect of high pressure on microbial population, meat quality and sensory characteristics of chicken breast fillet
- (2010) Zbigniew A. Kruk et al. FOOD CONTROL
- Prediction of targeted Salmonella enterica serovar typhimurium inactivation in fresh cut cantaloupe (Cucumis melo L.) using electron beam irradiation
- (2010) Ezekiel Chimbombi et al. JOURNAL OF FOOD ENGINEERING
- Microbiological and sensory quality of sonicated calcium-added orange juice
- (2010) V.M. Gómez-López et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Ohmic cooking of whole beef muscle — Evaluation of the impact of a novel rapid ohmic cooking method on product quality
- (2010) Markus Zell et al. MEAT SCIENCE
- Food contamination in fast food restaurants in Benin City, Edo State, Nigeria: Implications for food hygiene and safety
- (2010) A.R. Isara et al. PUBLIC HEALTH
- Ohmic heating – a review
- (2010) Marcos Camargo Knirsch et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- History and future of food irradiation
- (2010) József Farkas et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Irradiation Applications in Vegetables and Fruits: A Review
- (2009) Ioannis S. Arvanitoyannis et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Impact of ultrasound on dairy spoilage microbes and milk components
- (2009) Michelle Cameron et al. Dairy Science & Technology
- Quality Evaluation of an Ohmically Cooked Ham Product
- (2009) Markus Zell et al. Food and Bioprocess Technology
- Ohmic cooking of whole turkey meat – Effect of rapid ohmic heating on selected product parameters
- (2009) Markus Zell et al. FOOD CHEMISTRY
- Evaluation of atmospheric pressure plasma to improve the safety of sliced cheese and ham inoculated by 3-strain cocktail Listeria monocytogenes
- (2009) Hyun Pa Song et al. FOOD MICROBIOLOGY
- Power Ultrasound
- (2009) H. Feng et al. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
- Effect of sonication on orange juice quality parameters during storage
- (2009) Brijesh K. Tiwari et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Prolonging microbial shelf life of foods through the use of natural compounds and non-thermal approaches - a review
- (2009) Maria Rosaria Corbo et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Ohmic cooking of ground beef: Effects on quality
- (2009) Hayriye Bozkurt et al. JOURNAL OF FOOD ENGINEERING
- Inactivation of Listeria monocytogenes on Unpackaged and Vacuum-Packaged Chicken Frankfurters Using Pulsed UV-Light
- (2009) N.M. Keklik et al. JOURNAL OF FOOD SCIENCE
- Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs
- (2009) J.M. Broncano et al. MEAT SCIENCE
- Physical and biological mechanisms of direct plasma interaction with living tissue
- (2009) Danil Dobrynin et al. NEW JOURNAL OF PHYSICS
- Antibacterial Activity of an Atmospheric Pressure Plasma Jet Against Relevant Wound Pathogens in vitro on a Simulated Wound Environment
- (2009) Georg Daeschlein et al. Plasma Processes and Polymers
- Effects of radiation processing on phytochemicals and antioxidants in plant produce
- (2009) Mohammad Alothman et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Pulsed Light Treatments for Food Preservation. A Review
- (2008) Gemma Oms-Oliu et al. Food and Bioprocess Technology
- Carotenoid and phenolic profile of tomato juices processed by high intensity pulsed electric fields compared with conventional thermal treatments
- (2008) Isabel Odriozola-Serrano et al. FOOD CHEMISTRY
- Effects of Ohmic Heating on Microbial Counts and Denaturation of Proteins in Milk
- (2008) Huixian SUN et al. FOOD SCIENCE AND TECHNOLOGY RESEARCH
- Numerical simulations of pulsed electric fields for food preservation: A review
- (2008) D. Gerlach et al. Innovative Food Science & Emerging Technologies
- Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purées
- (2008) Ankit Patras et al. Innovative Food Science & Emerging Technologies
- Effect of thermosonication, pulsed electric field and their combination on inactivation of Listeria innocua in milk
- (2008) F. Noci et al. INTERNATIONAL DAIRY JOURNAL
- Microwave sterilization of sliced beef in gravy in 7-oz trays
- (2008) Zhongwei Tang et al. JOURNAL OF FOOD ENGINEERING
- Radio frequency treatment of foods: Review of recent advances
- (2008) Francesco Marra et al. JOURNAL OF FOOD ENGINEERING
- Ohmic cooking of whole beef muscle – Optimisation of meat preparation
- (2008) Markus Zell et al. MEAT SCIENCE
- Effect of high-pressure processing on colour, texture and flavour of fruit- and vegetable-based food products: a review
- (2008) Indrawati Oey et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Evaluation of pulsed electric field and minimal heat treatments for inactivation of pseudomonads and enhancement of milk shelf-life
- (2007) H.M. Craven et al. Innovative Food Science & Emerging Technologies
- Decontamination technologies for meat products
- (2007) T. Aymerich et al. MEAT SCIENCE
Add your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload NowBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started