… for the decontamination (mainly microbial and even even microbial biofilms) of food products, … such as acids or disinfectants. 2. Reduction on…
… The following was investigated Microbial shelf life (total aerobic colony … the autoclave samples had a significant reduction in texture. The drip loss for ……
… - in-pack tenderloin : Salmonella: No reduction Staphylococcus: No reduction Listeria: High reduction Chicken - in-pack chicken breast …
… plasma-activated water has a greater reduction in bacteria, and delayed … increased shelf life to an expected reduction in waste, we can only make … from 9% to…
… plasma-activated water has a greater reduction in bacteria, and delayed … increased shelf life to an expected reduction in waste, we can only make … from 9% to…
Why high pressure? High pressure processing (HPP) is a technology that can be used for gentle industrial processing of food. HPP is increasingly used to preserve food…
… Podolak et al. (2020) Factors Affecting Microbial Inactivation during High … High Pressure Processing of Foods for Microbial and Mycotoxins Control: current ……
… (formation of pores) in microbial, plant or animal cells – a … 1kV/cm is typically required, whereas microbial inactivation occurs above the … much lower than…
… (FDA) as a process that provides 5-log reduction in the relevant pathogenic … More details on spore problems 2. Microbial properties Different types of…
… when freeze drying, up to a 70% reduction in energy consumption has been … article about the relationship between reduction in food waste and climate …
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…
… Application of Pulsed Light for Microbial Decontamination of Solid Foods: … 8(6), 1267-1280. … To achieve optimum microbial reductions for in-package UV …
