Susceptibility of Listeria monocytogenes to high pressure processing: A review
M Ferreira, A Almeida, I Delgadillo… - Food Reviews …, 2016 - Taylor & Francis
Listeria monocytogenes has been regarded as an emerging food pathogen responsible for
listeriosis, a serious disease given its high mortality rate. The need for better food processing …
listeriosis, a serious disease given its high mortality rate. The need for better food processing …
High pressure processing technology in dairy processing: A review
V Dhineshkumar, D Ramasamy… - Asian Journal of Dairy …, 2016 - indianjournals.com
Consumers demand high quality foods, which are fresh, tasty and nutritious; this has created
considerable interest in the development of new food processing techniques. Presently, non …
considerable interest in the development of new food processing techniques. Presently, non …
Starch edible film supporting natamycin and nisin for improving microbiological stability of refrigerated argentinian Port Salut cheese
CPO Resa, LN Gerschenson, RJ Jagus - Food Control, 2016 - Elsevier
The effectiveness of natamycin and nisin supported in edible films (NANI) was evaluated, at
7±1° C, in relation to the improvement of the microbiological stability of Port Salut cheese …
7±1° C, in relation to the improvement of the microbiological stability of Port Salut cheese …
High pressure and food conservation
E Dumay, D Chevalier-Lucia… - … high pressure biology, 2016 - taylorfrancis.com
Consumer demand for food products do not only refer to the microbiological and
toxicological safety, but also require the guarantee for other key characteristics such as …
toxicological safety, but also require the guarantee for other key characteristics such as …
High pressure processing for food fermentation
JM George, NK Rastogi - Novel Food Fermentation Technologies, 2016 - Springer
Changing lifestyles and modernization has resulted in growing consumer demand for food
commodities with superior quality attributes. The emergence of “non-thermal” processing …
commodities with superior quality attributes. The emergence of “non-thermal” processing …