Background The classical definition of probiotics indicates “they are live microorganisms
which, when ingested in adequate amounts can provide health benefits to the host”. These …

The importance and challenges presented by Bacillus spores in the food industry are briefly
outlined with a focus on Bacillus cereus. The structure and the mechanism of resistance …

In this paper the resistance of bacterial foodborne pathogens to manosonication (MS),
pulsed electric fields (PEFs), high hydrostatic pressure (HHP), and UV-light (UV) is reviewed …

The aim of this study was to investigate the effectiveness of ultrasound as a conservation
method for the inactivation of Escherichia coli inoculated into cactus pear juices (green and …

Rapid expansion of research on the development of novel food processes in the past
decade has resulted in novel processes drawn from fields outside the traditional parameters …

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 …

The purpose of this study was to investigate the effect of combined treatments using TiO 2-
UV photocatalysis (TUVP) and high hydrostatic pressure (HHP) on inactivation of …

High-pressure processing (HPP) of food utilizes elevated pressures with or without
combination of heat to inactivate harmful pathogens and spoilage microorganisms in their …

Optimum combination of ultrasound, vanillin and pomegranate extract to improve quality of
strawberry juice was determined using response surface methodology. Samples were …

The juice sector is one of the fastest growing sectors in the food industry. Although juices are
important because of their nutritional value and convenience, their composition and …