Journal ArticleDOI
Resistance of Byssochlamys nivea and Neosartorya fischeri mould spores of different age to high pressure thermal processing and thermosonication
Evelyn,Evelyn,Filipa V.M. Silva +2 more
TLDR
The results demonstrated that mould spore age is an issue for fruit product manufacturers, since spores contaminating fruits can be very old, exhibiting higher resistance.About:
This article is published in Journal of Food Engineering.The article was published on 2017-05-01. It has received 38 citations till now. The article focuses on the topics: Spore & Ascospore.read more
Citations
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Journal ArticleDOI
State of the art of nonthermal and thermal processing for inactivation of micro-organisms.
J.F. Van Impe,Cindy Smet,Brijesh K. Tiwari,Ralf Greiner,Shikha Ojha,Višnja Stulić,Tomislava Vukušić,A. Režek Jambrak +7 more
TL;DR: Technologies such as high pressure, ultraviolet light, pulsed light, ozone, power ultrasound and cold plasma, alone or in combination, have shown potential for vegetative cells and spores inactivation.
Journal ArticleDOI
Mould spoilage of foods and beverages: Using the right methodology.
TL;DR: There is no complete and easy method for the detection of fungi in food and more research is needed on the development of methods of detection and identification that are both faster and highly sensitive.
Journal ArticleDOI
Significant improvement and mechanism of ultrasonic inactivation to Escherichia coli with piezoelectric effect of hydrothermally synthesized t-BaTiO3.
TL;DR: It was found that the inactivation number of the nano/micrometer tetragonal BaTiO3 exposure or sonication alone within 180 min was 0.30 log and 0.70 log, while in the process of serious physical damage and chemical oxidation of cells, substantial leakages of intracellular materials were observed.
Journal ArticleDOI
Heat assisted HPP for the inactivation of bacteria, moulds and yeasts spores in foods: Log reductions and mathematical models
TL;DR: In this paper, the up-to-date knowledge on the effect of HPP and HPTP on the spores of pathogenic and spoilage sporulating microorganisms in low and high acidic foods is provided, including the kinetic models used to describe their inactivation in specific foods.
Journal ArticleDOI
Recent advances in the application of innovative food processing technologies for mycotoxins and pesticide reduction in foods
TL;DR: In this paper, the authors provide a narrative review of recent findings in pesticide and mycotoxin removal through HPP, PEF, CP, SC-CO2, and USN processing.
References
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Journal ArticleDOI
A Statistical Distribution Function of Wide Applicability
TL;DR: In this article, the applicability of statistics to a wide field of problems is discussed, and examples of simple and complex distributions are given, as well as a discussion of the application of statistics in a wide range of problems.
Book
Fungi and food spoilage
John I. Pitt,Ailsa D. Hocking +1 more
TL;DR: The Ecology of Fungal Food Spoilage: Naming and Classifying Fungi and Methods for Isolation, Enumeration and Identification is presented.
Journal ArticleDOI
Reinterpretation of Microbial Survival Curves
Micha Peleg,Martin B. Cole +1 more
TL;DR: The concept of thermal death time and the standard methods of calculating the safety of commercial heat preservation processes are also based on this assumption as discussed by the authors, however, at least some of the semilogarithmic survival curves which have been considered linear are in fact slightly curved.
Related Papers (5)
Inactivation of Byssochlamys nivea ascospores in strawberry puree by high pressure, power ultrasound and thermal processing.
Evelyn,Filipa V.M. Silva +1 more