Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Daniele Di Clerico"'
Publikováno v:
Foods, Vol 13, Iss 20, p 3259 (2024)
Among innovative food technologies, ultrasounds have demonstrated physical damages (provided by frequency and intensity factors) on bacterial structures while determining the microbiological stabilization of many foodstuffs. This study tested the eff
Externí odkaz:
https://doaj.org/article/48064c9661394c8a8366e6d7b93ca5fc
Publikováno v:
Italian Journal of Food Safety (2024)
Customer requests are addressed to safe products that best express their characteristics of "naturalness" and "freshness" for the entire shelf life; therefore, scientific research has been exploring the use of "non-thermal technologies". Thermosonica
Externí odkaz:
https://doaj.org/article/a331e514199a467dba02a3c0efebd81c
Publikováno v:
Italian Journal of Food Safety, Vol 9, Iss 1 (2020)
The purpose of this work was to evaluate the effects of ultrasound (sonication) and their combination with temperature (thermosonication) on the inactivation of Listeria monocytogenes (LM) in smoked salmon. The trial was conducted on smoked salmon sa
Externí odkaz:
https://doaj.org/article/491f874ed2bd4390a00b3eec4d40818b
Publikováno v:
Italian Journal of Food Safety, Vol 9, Iss 1 (2020)
Italian Journal of Food Safety
Italian Journal of Food Safety
The purpose of this work was to evaluate the effects of ultrasound (sonication) and their combination with temperature (thermosonication) on the inactivation of Listeria monocytogenes (LM) in smoked salmon. The trial was conducted on smoked salmon sa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::26a67760c93c5875001def40c6e82aa4
https://doi.org/10.4081/ijfs.2020.8398
https://doi.org/10.4081/ijfs.2020.8398