Although ultrasound is a well-known technology and is commonly used in several fields, such as medicine or in the automobile industry, its use in the food industry is still…
… strategy that is used get rid of dirt, bacteria and pesticide residues. As an … water to further reduce bacteria and bacterial growth. This may … water has…
… inactivate both spoilage and pathogenic bacteria (but not spores or enzymes) in … prebiotic products containing healthy lactic acid bacteria…
… to preserve pH inside the cells. Bacteria The high pressure kills microbes … damage in the cells. How well the bacteria tolerate HPP varies, both between…
… reduction in the relevant pathogenic bacteria in products such as fruit … both pathogenic and degrading bacteria, are affected differently by high … objective…
The impact of food processing on protein digestibility can best be studied by in vitro models mimicking human digestion combined with suitable analytical tools. Why is…
Historically, food science has had a reductionist approach, focusing on the analysis of single compounds derived from food. However, new technological advances are making it…
… with various pressures to inactivate bacteria and preserve quality and … developed by the treatment inactivates bacteria and enzymes. Investigations have ……
… technology can inactivate vegetative bacteria, yeasts and moulds while … the inactivation of vegetative cells of bacteria, moulds and yeast, bacterial …
… be far lower than planned so that any bacteria that were supposed to be … questions raised about whether or not bacteria were inactivated by microwaves …
Two major phenomena determine the ability of ultrasound to improve food safety and extend its shelf life: its ability to detach microbial cells from food and surfaces in…
