Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Clémentine M.G. Charoux"'
Autor:
Clémentine M.G. Charoux, Brijesh K. Tiwari, Colm P. O'Donnell, Amalia G.M. Scannell, Apurva Patange, S. Lamba
Publikováno v:
Journal of Applied Microbiology. 130:325-340
Cold plasma technology is an efficient, environmental-friendly, economic and noninvasive technology; and in recent years these advantages placed this novel technology at the centre of diverse studies for food industry applications. Dried food ingredi
Autor:
Clémentine M.G. Charoux, Laura M. Hinds, Brijesh K. Tiwari, Apurva Patange, Jeremy C. Simpson, Colm P. O'Donnell
Publikováno v:
Scientific Reports
Scientific Reports, Vol 10, Iss 1, Pp 1-10 (2020)
Scientific Reports, Vol 10, Iss 1, Pp 1-10 (2020)
Bacterial biofilms are difficult to inactivate due to their high antimicrobial resistance. Therefore, new approaches are required for more effective bacterial biofilm inactivation. Airborne acoustic ultrasound improves bactericidal or bacteriostatic
Autor:
Andrea Cardoni, Brijesh K. Tiwari, Colm P. O'Donnell, Kumari Shikha Ojha, Clémentine M.G. Charoux
Publikováno v:
Journal of Food Engineering. 208:28-36
Ultrasound has been widely investigated for food processing applications. To date studies have been mainly carried out using contact-type ultrasound systems. Recently it has been demonstrated that ultrasonic waves propagated via gases including air u
Publikováno v:
Reference Module in Food Science
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::25fdaf18579226a35ef4c51cfca9318e
https://doi.org/10.1016/b978-0-08-100596-5.22930-2
https://doi.org/10.1016/b978-0-08-100596-5.22930-2
Publikováno v:
Ultrasonics sonochemistry. 56
Conventional methods for decontamination of dried foods have various limitations including undesired effects on both food quality and nutritional parameters. Airborne acoustic technology is a potential technology for microbial inactivation which has
Publikováno v:
Food Control. 114:106910
The objective of this study was to assess the effectiveness of a novel UV multiwavelength light emitting diode (LED) based technology for the inactivation of B. subtilis in two model food systems. The LED based system was used to treat B. subtilis ba
Autor:
Louis Free, Brijesh K. Tiwari, Clémentine M.G. Charoux, Laura M. Hinds, Rajani K. Vijayaraghavan, Colm P. O'Donnell, Stephen Daniels
Publikováno v:
LWT. 118:108716
The objectives of this study were to investigate the effects of cold plasma technology on the growth and survival rates of vegetative cells and spores, and total phenolic content of black pepper grains. Plasma treatment was carried out using a non-th
Publikováno v:
Articles
A range of nonthermal techniques have demonstrated process efficacy in ensuring product safety, extension of shelf life, and in general a retention of key quality attributes. However, various physical, chemical and biochemical effects of nonthermal t
Autor:
Ishfaq Ahmed, Monica Anese, Pedro E.D. Augusto, Daniela Bermudez-Aguirre, Francesca Bot, Mercedes G. Carrillo, Clémentine M.G. Charoux, Hao Feng, Fabiano A.N. Fernandes, Mariana Ferrario, Sandra N. Guerrero, Ariel A.C. Toledo Hijo, Daniel A. Jacobo-Velázquez, Anet Režek Jambrak, Sandra E. Kentish, Zhenxing Li, Hong Lin, Haile Ma, Olga Martín-Belloso, Maria Angela A. Meireles, Alberto C. Miano, Mariana Morales-de la Peña, Balunkeswar Nayak, Francesco Noci, Colm P. O'Donnell, Sindy Palma, Alexey S. Peshkovsky, Stella Plazzotta, Barbara Rasco, Sueli Rodrigues, Meliza L. Rojas, Marcela Schenk, Eric Keven Silva, Filipa V. Marques Silva, Alifdalino Sulaiman, Brijesh K. Tiwari, Francisco J. Trujillo, Jorge Welti-Chanes, Baoguo Xu, Giovani L. Zabot, Min Zhang, Bin Zhou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f73c2738ff237d85eb17b52977157cb4
https://doi.org/10.1016/b978-0-12-804581-7.01002-2
https://doi.org/10.1016/b978-0-12-804581-7.01002-2
Ultrasound has been investigated for a wide range of food-processing applications. Ultrasound-assisted processes have been demonstrated to improve process efficiency and product shelf life. Research studies carried out as of this writing using ultras
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c75026b5af8c0587f0c292038136688d
https://doi.org/10.1016/b978-0-12-804581-7.00009-9
https://doi.org/10.1016/b978-0-12-804581-7.00009-9