Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Eduardo Patazca"'
Publikováno v:
Food Additives & Contaminants: Part A. 38:513-531
The migration of small molecular mass organic compounds from polypropylene (PP) copolymer films into food simulants during and after high pressure processing (HPP) was studied. An overlapping temperature profile was developed to isolate the pressure
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5f3635b08082bc2e1232a09f294b542a
https://doi.org/10.1080/19440049.2020.1861341
https://doi.org/10.1080/19440049.2020.1861341
Autor:
Lindsay A. Halik, Kristin M. Schill, N. Rukma Reddy, Viviana Loeza, Guy E. Skinner, Travis R. Morrissey, Eduardo Patazca
Publikováno v:
Journal of food protection. 81(2)
The impact of high pressure processing on the inactivation of spores of nonproteolytic Clostridium botulinum is important in extended shelf life chilled low-acid foods. The three most resistant C. botulinum strains (Ham-B, Kap 9-B, and 610-F) were se
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8f7edcf09a0bd641c55f04bb7235b09b
https://pubmed.ncbi.nlm.nih.gov/29360398
https://pubmed.ncbi.nlm.nih.gov/29360398
Autor:
Guy E. Skinner, John W. Larkin, Travis R. Morrissey, Kristin M. Schill, Eduardo Patazca, N. Rukma Reddy, Viviana Loeza
Publikováno v:
Journal of food protection. 79(2)
The purpose of this study was to determine the inactivation kinetics of the spores of the most resistant proteolytic Clostridium botulinum strains (Giorgio-A and 69-A, as determined from an earlier screening study) and of Clostridium sporogenes PA367
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8e0517c073c204666ff73e64b71896e1
https://pubmed.ncbi.nlm.nih.gov/26818986
https://pubmed.ncbi.nlm.nih.gov/26818986
Autor:
Britt Burton-Freeman, Katarzyna Banaszewski, Lauren S. Jackson, Ravi Kiran Tadapaneni, Jack Cappozzo, Eduardo Patazca, Indika Edirisinghe
Publikováno v:
Journal of Agricultural and Food Chemistry. 60:5795-5802
The present study investigated processing strategies and matrix effects on the antioxidant capacity (AC) and polyphenols (PP) content of fruit-based beverages: (1) strawberry powder (Str) + dairy, D-Str; (2) Str + water, ND-Str; (3) dairy + no Str, D
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::301236f24db5b5ad05e733e9068356d9
https://doi.org/10.1021/jf2035059
https://doi.org/10.1021/jf2035059
Autor:
Yoonseok Song, Ilona Setikaite, Gustavo V. Barbosa-Cánovas, C. Patrick Dunne, Tatiana Koutchma, Eduardo Patazca, Pablo Juliano
Publikováno v:
Journal of Food Process Engineering. 33:1097-1114
The integrity of flexible packages during high-pressure (HP) sterilization is of critical importance to the safety and shelf life of food products. For HP-sterilization, packaged products need to be preheated to a target temperature before HP process
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3726c18c86a3b222a79c5c944e6dd77a
https://doi.org/10.1111/j.1745-4530.2008.00328.x
https://doi.org/10.1111/j.1745-4530.2008.00328.x
Publikováno v:
Food and Bioprocess Technology. 2:213-221
The objectives of the study were to measure the effect of water activity (a w) and to quantitatively evaluate the effect of the selected humectants under high-pressure processing (HPP) in combination with processing parameters such as treatment time,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::930c791812122134891e2d839bd65bde
https://doi.org/10.1007/s11947-008-0069-7
https://doi.org/10.1007/s11947-008-0069-7
Publikováno v:
Journal of Environmental Engineering and Science. 6:319-328
The objective of this study was to validate the performance of a coiled ultraviolet (UV) module with 24 lamps for fresh juice pasteurization. Escherichia coli K12 at an inoculation level of 106 cfu mL–1 was chosen as a target microorganism for biod
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a84fa8fb481d82f295733bacac0bccc8
https://doi.org/10.1139/s06-058
https://doi.org/10.1139/s06-058
Publikováno v:
Journal of Food Science. 71:M110-M116
Establishment of a high-pressure sterilization process requires data on pressure and temperature-dependent inactivation kinetics of target pathogenic, spoilage, or surrogate spore-forming bacteria in the food being tested. The objective of this study
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3d997e99f6217ecfb21bfd4d736c5614
https://doi.org/10.1111/j.1365-2621.2006.tb15633.x
https://doi.org/10.1111/j.1365-2621.2006.tb15633.x
Autor:
Guy E. Skinner, Kristin M. Marshall, Travis R. Morrissey, Viviana Loeza, Eduardo Patazca, N. Rukma Reddy, John W. Larkin
Publikováno v:
Journal of food protection. 77(12)
The aim of this study was to determine the resistance of multiple strains of the three nonproteolytic types of Clostridium botulinum (seven strains of type E, eight of type B, and two of type F) spores exposed to combined high pressure and thermal pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::14662308dba5dfdc8d7c40edcace4278
https://pubmed.ncbi.nlm.nih.gov/25474050
https://pubmed.ncbi.nlm.nih.gov/25474050
Publikováno v:
Journal of Food Process Engineering. 28:610-629
The inactivation of Clostridium sporogenes PA 3679 spores by high pressure at high temperatures (HP–HT) in phosphate buffer was investigated in a lab-scale temperature-controlled HP system (QFP-6) with an internal heater to maintain the sample temp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ec83b0f0ab02d92b40612b43a37af821
https://doi.org/10.1111/j.1745-4530.2005.00043.x
https://doi.org/10.1111/j.1745-4530.2005.00043.x