(Q35586679)

9 August 2017

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title

Combining nonthermal technologies to control foodborne microorganisms (English)

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9 August 2017

Alexander I V Ross

1

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9 August 2017

Mansel W Griffiths

series ordinal

2

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9 August 2017

Gauri S Mittal

series ordinal

3

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9 August 2017

Hilton C Deeth

series ordinal

4

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9 August 2017

publication date

1 December 2003

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International Journal of Food Microbiology

9 August 2017

published in

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9 August 2017

volume

89

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9 August 2017

issue

2-3

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9 August 2017

page(s)

125-138

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Bacteriocins: modes of action and potentials in food preservation and control of food poisoning

9 August 2017

cites work

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7 January 2021

Synergism between Ultrasonic Waves and Hydrogen Peroxide in the Killing of Micro-organisms

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7 January 2021

Inactivation of Listeria innocua in skim milk by pulsed electric fields and nisin

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7 January 2021

Inactivation of Listeria innocua in liquid whole egg by pulsed electric fields and nisin

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7 January 2021

Action of lysozyme and nisin mixtures against lactic acid bacteria

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7 January 2021

Bacteriocins: safe, natural antimicrobials for food preservation

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7 January 2021

Use of High Hydrostatic Pressure and Irradiation To Eliminate Clostridium sporogenes Spores in Chicken Breast

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7 January 2021

Understanding physical inactivation processes: combined preservation opportunities using heat, ultrasound and pressure

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7 January 2021

Interaction of ionising radiation and acidulants on the growth of the microflora of a vacuum-packaged chilled meat product

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7 January 2021

Effect of ecological factors on the inhibitory spectrum and activity of bacteriocins.

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7 January 2021

Inactivation of Escherichia coli in milk by high-hydrostatic-pressure treatment in combination with antimicrobial peptides.

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7 January 2021

Killing of microorganisms by pulsed electric fields

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7 January 2021

High-Pressure Transient Sensitization of Escherichia coli to Lysozyme and Nisin by Disruption of Outer-Membrane Permeability

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7 January 2021

Bactericidal action of lysozyme against gram-negative bacteria due to insertion of a hydrophobic pentapeptide into its C-terminus

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7 January 2021

Reduction in levels of Escherichia coli O157:H7 in apple cider by pulsed electric fields

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7 January 2021

Kinetics of sterilization of Lactobacillus brevis cells by the application of high voltage pulses

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7 January 2021

Pulsed electric field processing of foods: a review

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7 January 2021

Interaction of hydrostatic pressure, time and temperature of pressurization and pediocin AcH on inactivation of foodborne bacteria.

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7 January 2021

Exposure of microorganisms to measured sound fields.

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7 January 2021

Basic aspects of food preservation by hurdle technology

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7 January 2021

Inactivation of Salmonella Typhimurium in orange juice containing antimicrobial agents by pulsed electric field

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7 January 2021

High pressure increases bactericidal activity and spectrum of lactoferrin, lactoferricin and nisin

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7 January 2021

Inactivation of gram-negative bacteria by lysozyme, denatured lysozyme, and lysozyme-derived peptides under high hydrostatic pressure

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7 January 2021

Irradiation Inactivation of Food-Borne Microorganisms

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7 January 2021

Combination of hydrostatic pressure and lacticin 3147 causes increased killing of Staphylococcus and Listeria

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7 January 2021

Citrus juice composition does not influence radiation sensitivity of Salmonella enteritidis

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7 January 2021

Combined effect of gamma irradiation, ascorbic acid, and edible coating on the improvement of microbial and biochemical characteristics of ground beef

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7 January 2021

Pulsed-electric field treatment enhances the bactericidal action of nisin against Bacillus cereus

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7 January 2021

Influence of temperature and pressure on the lethality of ultrasound

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7 January 2021

Inactivation of Bacillus subtilis spores by combining ultrasonic waves under pressure and mild heat treatment

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7 January 2021

Consumer Attitudes Toward Irradiated Food: Results of a New Study

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7 January 2021

Effects of high electric fields on micro-organisms. 3. Lysis of erythrocytes and protoplasts

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7 January 2021

Inactivation of Bacterial Spores by Hydrostatic Pressure

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2803%2900161-2

7 January 2021

Use of irradiation for microbial decontamination of meat: situation and perspectives

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2803%2900161-2

7 January 2021

Bacterial spore inhibition and inactivation in foods by pressure, chemical preservatives, and mild heat

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2803%2900161-2

7 January 2021

Effect of Treatment Conditions on Nisin Inactivation of Gram-negative Bacteria

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2803%2900161-2

7 January 2021

Combined effect of nisin and pulsed electric fields on the inactivation of Escherichia coli

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2803%2900161-2

7 January 2021

Position of the American Dietetic Association: food irradiation.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2803%2900161-2

7 January 2021

10.1016/S0168-1605(03)00161-2

Identifiers

DOI

1 reference

9 August 2017

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