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Niu L, Wu Z, Liu J, Xiang Q, Bai Y. Enhancement effect of carvacrol on yeast inactivation by mild pressure carbon dioxide. Arch Microbiol 2023; 205:353. [PMID: 37815591 DOI: 10.1007/s00203-023-03689-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2023] [Revised: 09/12/2023] [Accepted: 09/18/2023] [Indexed: 10/11/2023]
Abstract
Saccharomyces cerevisiae is one of the common spoilage microorganisms in fruit juices. This paper investigated the influences of carvacrol on S. cerevisiae inactivation by mild pressure carbon dioxide (MPCO2). The results demonstrated that carvacrol synergistically enhanced the antifungal activity against S. cerevisiae of MPCO2. With the increase of carvacrol concentration (20-160 µg/mL), CO2 pressure (1.5-3.5 MPa), process temperature (20-40 °C), and treatment time (15-60 min), the inactivation effect of carvacrol combined with MPCO2 on S. cerevisiae was gradually increased and significantly stronger than either single treatment. In the presence of carvacrol, MPCO2 severely disordered the plasma membrane of S. cerevisiae, including the increase of membrane permeability, and the loss of membrane potential and integrity. MPCO2 and carvacrol in combination also aggravated the mitochondrial depolarization of S. cerevisiae and reduced intracellular ATP and protein content. This study suggests the potential of carvacrol and pressurized CO2 as an alternative technology for food pasteurization.
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Affiliation(s)
- Liyuan Niu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, 450001, People's Republic of China
- Key Laboratory of Cold Chain Food Processing and Safety Control (Zhengzhou University of Light Industry), Ministry of Education, Zhengzhou, 450001, People's Republic of China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, 450001, People's Republic of China
| | - Zihao Wu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, 450001, People's Republic of China
| | - Jingfei Liu
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, 450001, People's Republic of China
| | - Qisen Xiang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, 450001, People's Republic of China
- Key Laboratory of Cold Chain Food Processing and Safety Control (Zhengzhou University of Light Industry), Ministry of Education, Zhengzhou, 450001, People's Republic of China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, 450001, People's Republic of China
| | - Yanhong Bai
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, 450001, People's Republic of China.
- Key Laboratory of Cold Chain Food Processing and Safety Control (Zhengzhou University of Light Industry), Ministry of Education, Zhengzhou, 450001, People's Republic of China.
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, 450001, People's Republic of China.
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de Oliveira SV, Neves FDD, dos Santos DC, Monteiro MBB, Schaufelberger MS, Motta BN, de Oliveira IP, Setúbal Destro Rodrigues MF, Franco ALDS, Cecatto RB. The effectiveness of phototherapy for surface decontamination against SARS-Cov-2. A systematic review. JOURNAL OF BIOPHOTONICS 2023; 16:e202200306. [PMID: 36560919 PMCID: PMC9880673 DOI: 10.1002/jbio.202200306] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/06/2022] [Revised: 12/19/2022] [Accepted: 12/20/2022] [Indexed: 06/17/2023]
Abstract
COVID-19 appeared in December 2019, needing efforts of science. Besides, a range of light therapies (photodynamic therapy, ultraviolet [UV], laser) has shown scientific alternatives to conventional decontamination therapies. Investigating the efficacy of light-based therapies for environment decontamination against SARS-CoV2, a PRISMA systematic review of Phototherapies against SARS-CoV or MERS-CoV species discussing changes in viral RT-PCR was done. After searching MEDLINE/PubMed, EMBASE, and Literatura Latino-Americana e do Caribe em Ciências da Saúde we have found studies about cell cultures irradiation (18), blood components irradiation (10), N95 masks decontamination (03), inanimate surface decontamination (03), aerosols decontamination (03), hospital rooms irradiation (01) with PDT, LED, and UV therapy. The best quality results showed an effective low time and dose UV irradiation for environments and inanimate surfaces without human persons as long as the devices have safety elements dependent on the surfaces, viral charge, humidity, radiant exposure. To interpersonal contamination in humans, PDT or LED therapy seems very promising and are encouraged.
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Affiliation(s)
- Susyane Vieira de Oliveira
- Post Graduate Program Biophotonics Applied to Health Sciences, Universidade Nove de Julho/UNINOVESao PauloBrazil
| | | | | | | | | | | | | | | | | | - Rebeca Boltes Cecatto
- Post Graduate Program Biophotonics Applied to Health Sciences, Universidade Nove de Julho/UNINOVESao PauloBrazil
- Instituto do Cancer do Estado de Sao Paulo, School of Medicine of the University of Sao PauloSao PauloBrazil
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3
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Niu L, Zhang Y, Jie M, Cheng Y, Xiang Q, Zhang Z, Bai Y. Synergetic effect of
petit
‐high pressure carbon dioxide combined with cinnamon (
Cinnamomum cassia
) essential oil against
Salmonella typhimurium. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15613] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Liyuan Niu
- College of Food and Bioengineering Zhengzhou University of Light Industry Zhengzhou China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou China
- Collaborative Innovation Center of Food Production and Safety Henan Province Zhengzhou China
| | - Yilin Zhang
- College of Food and Bioengineering Zhengzhou University of Light Industry Zhengzhou China
| | - Mingsha Jie
- College of Food and Bioengineering Zhengzhou University of Light Industry Zhengzhou China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou China
- Collaborative Innovation Center of Food Production and Safety Henan Province Zhengzhou China
| | - Yingxin Cheng
- College of Food and Bioengineering Zhengzhou University of Light Industry Zhengzhou China
| | - Qisen Xiang
- College of Food and Bioengineering Zhengzhou University of Light Industry Zhengzhou China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou China
- Collaborative Innovation Center of Food Production and Safety Henan Province Zhengzhou China
| | - Zhijian Zhang
- College of Food and Bioengineering Zhengzhou University of Light Industry Zhengzhou China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou China
- Collaborative Innovation Center of Food Production and Safety Henan Province Zhengzhou China
| | - Yanhong Bai
- College of Food and Bioengineering Zhengzhou University of Light Industry Zhengzhou China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control Zhengzhou China
- Collaborative Innovation Center of Food Production and Safety Henan Province Zhengzhou China
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4
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Combined pre-treatments effects on zucchini (Cucurbita pepo L.) squash microbial load reduction. Int J Food Microbiol 2019; 305:108257. [PMID: 31276954 DOI: 10.1016/j.ijfoodmicro.2019.108257] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2018] [Revised: 05/16/2019] [Accepted: 06/24/2019] [Indexed: 11/23/2022]
Abstract
Freezing vegetables requires pre-treatments to reduce microbial load and destroy enzymes that impair the frozen product quality. So far blanching has been the most effective pre-treatment, preferred by the food industry, despite its severity: heating up to temperatures close to 100 °C for 1-3 min causes sensory and texture changes in most horticultural products. Alternative blanching treatments, using UV-C radiation combined with milder thermal treatments or with thermosonication, may improve the quality of the final frozen vegetables. Zucchini (Cucurbita pepo L.), the vegetable under study, has an availability in fresh restricted to a season, needing therefore to be often frozen to be used throughout the year. In this study, its surface was first inoculated with two vegetable contaminants, Enterococcus faecalis and Deinococcus radiodurans cells, which are resistant, respectively, to high temperatures and to radiation and then submitted to several blanching treatments, single or combined, and the effect on these microorganisms reduction was evaluated. As single treatments, water blanching (the control treatment, as it is the blanching treatment traditionally used) was applied up to 180 s at temperatures ranging from 65 to 90 °C, and UV-irradiation applied in continuous. As combined pre-treatments, water blanching combined with UV-C (continuous or in pulses), and thermosonication (20 kHz at 50% of power) combined with UV-C pulses were also studied. The continuous UV-C radiation incident irradiance was 11 W/m2 up to 180 s, and the pulses at incident radiance of 67 W/m2, lasting 3.5 s each (35 pulses). Mathematical modeling of bacterial reduction data was carried out using the Bigelow, the Weibull and Weibull modified models, and estimation of their respective kinetic parameters proved that the latter models presented a better fit below 75 °C. The best results proved to be the combination of water blanching at temperatures as low as 85 °C during <2 min with 25 pulses of UV-C (incident irradiance of 67 W/m2) or thermosonication at 90 °C also combined with UV-C pulses, both resulting in 3 log reductions of both microorganisms under study. These results proved to overcome what industry is requiring so far (a 2 log microbial reduction in 3 min), hence minimizing quality changes of frozen zucchini.
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Bouarab Chibane L, Degraeve P, Ferhout H, Bouajila J, Oulahal N. Plant antimicrobial polyphenols as potential natural food preservatives. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:1457-1474. [PMID: 30206947 DOI: 10.1002/jsfa.9357] [Citation(s) in RCA: 202] [Impact Index Per Article: 40.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/24/2018] [Revised: 09/03/2018] [Accepted: 09/03/2018] [Indexed: 05/17/2023]
Abstract
BACKGROUND The growing demand for natural food preservatives in the last decade has promoted investigations on their application for preserving perishable foods. In this context, the present review is focused on discussing the prospective application of plant extracts containing phenolics or isolated plant phenolics as natural antimicrobials in foods. Plant essential oils are outside the scope of this review since utilization of their antimicrobial activity for food preservation has been extensively reviewed. RESULTS Although the exact antimicrobial mechanisms of action of phenolic compounds are not yet fully understood, it is commonly acknowledged that they have diverse sites of action at the cellular level. Antimicrobial phenolics can be added directly to the formulation of perishable food products or incorporated into food-contact materials to release them in the immediate zone of perishable foods. Edible coatings or active food packaging materials can thus be used as carriers of plant bioactive compounds. CONCLUSION These materials could be an interesting delivery system to improve the stability of phenolics in foods and to improve the shelf life of perishable foods. This review will thus provide an overview of current knowledge of the antimicrobial activity of phenolic-rich plant extracts and of the promises and limits of their exploitation for the preservation of perishable foods. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Lynda Bouarab Chibane
- BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires), EMA 3733, Univ Lyon, Université Claude Bernard Lyon 1, Isara Lyon, Bourg en Bresse, France
| | - Pascal Degraeve
- BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires), EMA 3733, Univ Lyon, Université Claude Bernard Lyon 1, Isara Lyon, Bourg en Bresse, France
| | | | - Jalloul Bouajila
- Faculté de Pharmacie de Toulouse, Laboratoire de Génie Chimique, UMR CNRS 5503, Université Paul Sabatier, Toulouse, France
| | - Nadia Oulahal
- BioDyMIA (Bioingénierie et Dynamique Microbienne aux Interfaces Alimentaires), EMA 3733, Univ Lyon, Université Claude Bernard Lyon 1, Isara Lyon, Bourg en Bresse, France
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Jayathunge KGLR, Stratakos AC, Delgado‐Pando G, Koidis A. Thermal and non‐thermal processing technologies on intrinsic and extrinsic quality factors of tomato products: A review. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13901] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Affiliation(s)
- K. G. L. R. Jayathunge
- Institute for Global Food Security Queen’s University Belfast Belfast United Kingdom
- Department of Biosystems Technology University of Sri Jayewardenepura Nugegoda Sri Lanka
| | | | | | - Anastasios Koidis
- Institute for Global Food Security Queen’s University Belfast Belfast United Kingdom
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Alzamora SM, López-Malo A, Guerrero SN, Tapia MS. The Hurdle Concept in Fruit Processing. FOOD ENGINEERING SERIES 2018. [DOI: 10.1007/978-1-4939-3311-2_5] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/04/2022]
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Jessica Elizabeth DLT, Gassara F, Kouassi AP, Brar SK, Belkacemi K. Spice use in food: Properties and benefits. Crit Rev Food Sci Nutr 2017; 57:1078-1088. [PMID: 26560460 DOI: 10.1080/10408398.2013.858235] [Citation(s) in RCA: 47] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Spices are parts of plants that due to their properties are used as colorants, preservatives, or medicine. The uses of spices have been known since long time, and the interest in the potential of spices is remarkable due to the chemical compounds contained in spices, such as phenylpropanoids, terpenes, flavonoids, and anthocyanins. Spices, such as cumin (cuminaldehyde), clove (eugenol), and cinnamon (cinnamaldehyde) among others, are known and studied for their antimicrobial and antioxidant properties due to their main chemical compounds. These spices have the potential to be used as preservatives in many foods namely in processed meat to replace chemical preservatives. Main chemical compounds in spices also confer other properties providing a variety of applications to spices, such as insecticidal, medicines, colorants, and natural flavoring. Spices provide beneficial effects, such as antioxidant activity levels that are comparable to regular chemical antioxidants used so they can be used as a natural alternative to synthetic preservatives. In this review, the main characteristics of spices will be described as well as their chemical properties, different applications of these spices, and the advantages and disadvantages of their use.
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Affiliation(s)
- De La Torre Jessica Elizabeth
- a INRS-ETE, Université du Québec , Québec , Canada
- b Instituto Tecnológico y de Estudios Superiores de Monterrey (ITESM)
| | | | - Anne Patricia Kouassi
- a INRS-ETE, Université du Québec , Québec , Canada
- c Département des Sols et de Génie Agroalimentaire , Pavillon Paul-Comtois, Université Laval , Québec , Québec , Canada
| | | | - Khaled Belkacemi
- c Département des Sols et de Génie Agroalimentaire , Pavillon Paul-Comtois, Université Laval , Québec , Québec , Canada
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9
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de Souza EL, da Cruz Almeida ET, de Sousa Guedes JP. The Potential of the Incorporation of Essential Oils and Their Individual Constituents to Improve Microbial Safety in Juices: A Review. Compr Rev Food Sci Food Saf 2016; 15:753-772. [DOI: 10.1111/1541-4337.12208] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2016] [Accepted: 03/21/2016] [Indexed: 01/07/2023]
Affiliation(s)
- Evandro Leite de Souza
- Laboratory of Food Microbiology, Dept. of Nutrition, Health Science Center; Federal Univ. of Paraíba; João Pessoa Brazil
| | - Erika Tayse da Cruz Almeida
- Laboratory of Food Microbiology, Dept. of Nutrition, Health Science Center; Federal Univ. of Paraíba; João Pessoa Brazil
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10
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Scientific Opinion on the risk posed by pathogens in food of non-animal origin. Part 2 (Salmonellaand Norovirus in tomatoes). EFSA J 2014. [DOI: 10.2903/j.efsa.2014.3832] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022] Open
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11
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Pina-Pérez MC, Rodrigo D, Martínez-López A. Antimicrobial potential of flavoring ingredients against Bacillus cereus in a milk-based beverage. Foodborne Pathog Dis 2013; 10:969-76. [PMID: 23909775 DOI: 10.1089/fpd.2013.1560] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Natural ingredients--cinnamon, cocoa, vanilla, and anise--were assessed based on Bacillus cereus vegetative cell growth inhibition in a mixed liquid whole egg and skim milk beverage (LWE-SM), under different conditions: ingredient concentration (1, 2.5, and 5% [wt/vol]) and incubation temperature (5, 10, and 22 °C). According to the results obtained, ingredients significantly (p<0.05) reduced bacterial growth when supplementing the LWE-SM beverage. B. cereus behavior was mathematically described for each substrate by means of a modified Gompertz equation. Kinetic parameters, lag time, and maximum specific growth rate were obtained. Cinnamon was the most bacteriostatic ingredient and cocoa the most bactericidal one when they were added at 5% (wt/vol) and beverages were incubated at 5 °C. The bactericidal effect of cocoa 5% (wt/vol) reduced final B. cereus log10 counts (log Nf, log10 (colony-forming units/mL)) by 4.10 ± 0.21 log10 cycles at 5 °C.
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Affiliation(s)
- Maria C Pina-Pérez
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC) , Departamento de Conservación y Calidad de los Alimentos, Valencia, Spain
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12
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Davidson PM, Critzer FJ, Taylor TM. Naturally Occurring Antimicrobials for Minimally Processed Foods. Annu Rev Food Sci Technol 2013; 4:163-90. [DOI: 10.1146/annurev-food-030212-182535] [Citation(s) in RCA: 107] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- P. Michael Davidson
- Department of Food Science & Technology, University of Tennessee, Knoxville, Tennessee 37996-4591; ,
| | - Faith J. Critzer
- Department of Food Science & Technology, University of Tennessee, Knoxville, Tennessee 37996-4591; ,
| | - T. Matthew Taylor
- Department of Animal Science, Texas A&M University, College Station, Texas 77843;
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13
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Microbiological shelf life and sensory evaluation of fruit juices treated by high-intensity pulsed electric fields and antimicrobials. FOOD AND BIOPRODUCTS PROCESSING 2012. [DOI: 10.1016/j.fbp.2011.03.004] [Citation(s) in RCA: 66] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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14
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Ulbricht C, Seamon E, Windsor RC, Armbruester N, Bryan JK, Costa D, Giese N, Gruenwald J, Iovin R, Isaac R, Grimes Serrano JM, Tanguay-Colucci S, Weissner W, Yoon H, Zhang J. An Evidence-Based Systematic Review of Cinnamon (Cinnamomumspp.) by the Natural Standard Research Collaboration. J Diet Suppl 2011; 8:378-454. [DOI: 10.3109/19390211.2011.627783] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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15
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Bermúdez-Aguirre D, Fernández S, Esquivel H, Dunne PC, Barbosa-Cánovas GV. Milk Processed by Pulsed Electric Fields: Evaluation of Microbial Quality, Physicochemical Characteristics, and Selected Nutrients at Different Storage Conditions. J Food Sci 2011; 76:S289-99. [DOI: 10.1111/j.1750-3841.2011.02171.x] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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16
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Bevilacqua A, Corbo MR. Characterization of a Wild Strain of Alicyclobacillus acidoterrestris: Heat Resistance and Implications for Tomato Juice. J Food Sci 2011; 76:M130-6. [DOI: 10.1111/j.1750-3841.2010.02032.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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18
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Aguiló-Aguayo I, Soliva-Fortuny R, Martín-Belloso O. Changes in viscosity and pectolytic enzymes of tomato and strawberry juices processed by high-intensity pulsed electric fields. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2009.02068.x] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Aguiló-Aguayo I, Soliva-Fortuny R, Martín-Belloso O. Effects of High-Intensity Pulsed Electric Fields on Lipoxygenase and Hydroperoxide Lyase Activities in Tomato Juice. J Food Sci 2009; 74:C595-601. [DOI: 10.1111/j.1750-3841.2009.01310.x] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Raybaudi-Massilia RM, Mosqueda-Melgar J, Soliva-Fortuny R, Martín-Belloso O. Control of Pathogenic and Spoilage Microorganisms in Fresh-cut Fruits and Fruit Juices by Traditional and Alternative Natural Antimicrobials. Compr Rev Food Sci Food Saf 2009; 8:157-180. [DOI: 10.1111/j.1541-4337.2009.00076.x] [Citation(s) in RCA: 200] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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21
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Aguiló-Aguayo I, Soliva-Fortuny R, Martín-Belloso O. Avoiding non-enzymatic browning by high-intensity pulsed electric fields in strawberry, tomato and watermelon juices. J FOOD ENG 2009. [DOI: 10.1016/j.jfoodeng.2008.10.017] [Citation(s) in RCA: 64] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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22
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