Effect of hurdle approaches using conventional and moderate thermal processing technologies for microbial inactivation in fruit and vegetable products
A Soni, G Brightwell - Foods, 2022 - mdpi.com
Thermal processing of packaged fruit and vegetable products is targeted at eliminating
microbial contaminants (related to spoilage or pathogenicity) and extending shelf life using …
microbial contaminants (related to spoilage or pathogenicity) and extending shelf life using …
Hyperspectral imaging and deep learning for quantification of Clostridium sporogenes spores in food products using 1D-convolutional neural networks and random …
A Soni, M Al-Sarayreh, MM Reis, G Brightwell - Food Research International, 2021 - Elsevier
Clostridium sporogenes spores are used as surrogates for Clostridium botulinum, to verify
thermal exposure and lethality in sterilization regimes by food industries. Conventional …
thermal exposure and lethality in sterilization regimes by food industries. Conventional …
Electromagnetic wave-based technology for ready-to-eat foods preservation: a review of applications, challenges and prospects
Y Zhang, Z Ma, J Chen, Z Yang, Y Ren… - Critical Reviews in …, 2024 - Taylor & Francis
In recent years, the ready-to-eat foods market has grown significantly due to its high
nutritional value and convenience. However, these foods are also at risk of microbial …
nutritional value and convenience. However, these foods are also at risk of microbial …
Influence of microwave heating on food bioactives
M Paciulli, M Rinaldi, A Cavazza, F Younce… - Retention of Bioactives …, 2022 - Springer
The industrial and domestic use of microwaves has largely increased in the last few
decades due to its significant reduction in processing time and energy consumption. Other …
decades due to its significant reduction in processing time and energy consumption. Other …
Thermal processing of foods
K Niranjan - Engineering Principles for Food Process and Product …, 2022 - Springer
Thermal processing is the most common method employed for preserving foods and this
chapter covers the quantitative basis of designing a thermal process, especially how the …
chapter covers the quantitative basis of designing a thermal process, especially how the …