High-Pressure Processing Technologies for the Pasteurization and Sterilization of Foods

Influence of Pressurization Rate and Pressure Pulsing on the Inactivation of Bacillus amyloliquefaciens Spores during Pressure-Assisted Thermal Processing

(2016) WANNASAWAT RATPHITAGSANTI et al.   JOURNAL OF FOOD PROTECTION

Investigating the potential ofBacillus subtilisα-amylase as a pressure-temperature-time indicator for high hydrostatic pressure pasteurization processes

(2009) Tara Grauwet et al.   BIOTECHNOLOGY PROGRESS

C. botulinuminactivation kinetics implemented in a computational model of a high-pressure sterilization process

(2009) Pablo Juliano et al.   BIOTECHNOLOGY PROGRESS

Strategy to inactivate Clostridium perfringens spores in meat products

(2009) Saeed Akhtar et al.   FOOD MICROBIOLOGY

High-pressure homogenization of orange juice to inactivate pectinmethylesterase

(2009) J. Welti-Chanes et al.   Innovative Food Science & Emerging Technologies

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

Solvent engineering as a tool in enzymatic indicator development for mild high pressure pasteurization processing

(2009) Tara Grauwet et al.   JOURNAL OF FOOD ENGINEERING

MODELING OF THE GERMINATION OF SPORES FROMCLOSTRIDIUM PERFRINGENSFOOD POISONING ISOLATES

(2009) DANIEL PAREDES-SABJA et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Reaction Kinetics Analysis of Chemical Changes in Pressure-Assisted Thermal Processing

(2009) Rosario Ramirez et al.   Food Engineering Reviews

Consumer perception of the use of high-pressure processing and pulsed electric field technologies in food production

(2008) Henriette Boel Nielsen et al.   APPETITE

Roles of DacB and Spm Proteins in Clostridium perfringens Spore Resistance to Moist Heat, Chemicals, and UV Radiation

(2008) D. Paredes-Sabja et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Use of Modeling to Enhance the Microbiological Safety of the Food System

(2008) D. Glenn Black et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Kinetic Modeling of Food Quality: A Critical Review

(2008) Martinus A.J.S. van Boekel   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Numerical Prediction of Temperature Distribution and Measurement of Temperature in a High Hydrostatic Pressure Food Processor

(2008) Meenakshi Khurana et al.   Food and Bioprocess Technology

Impact of dissociation equilibrium shift on bacterial spore inactivation by heat and pressure

(2008) A. Mathys et al.   FOOD CONTROL

Combined effects of heat, nisin and acidification on the inactivation of Clostridium sporogenes spores in carrot-alginate particles: From kinetics to process validation

(2008) F. Naim et al.   FOOD MICROBIOLOGY

High-pressure destruction kinetics of Clostridium sporogenes spores in ground beef at elevated temperatures

(2008) S ZHU et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Characterization of Clostridium perfringens Spores That Lack SpoVA Proteins and Dipicolinic Acid

(2008) D. Paredes-Sabja et al.   JOURNAL OF BACTERIOLOGY

Impact evaluation of high pressure treatment on foods: considerations on the development of pressure–temperature–time integrators (pTTIs)

(2007) Iesel Van der Plancken et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY