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of 9
pro vyhledávání: '"Kathleen Boons"'
Autor:
Johan Hofkens, Jan Van Impe, Kathleen Boons, Rob Van den Broeck, Charlotte C. David, Estefanía Noriega
Publikováno v:
Applied and Environmental Microbiology. 80:5330-5339
Current literature acknowledges the effect of food structure on bacterial dynamics. Most studies introduce this “structure” factor using a single gelling agent, resulting in a homogeneous environment, whereas in practice most food products are he
Autor:
Kathleen Boons, E. Van Derlinden, Laurence Mertens, Estefanía Noriega, Frank Devlieghere, J.F. Van Impe, Eirini Velliou, A.H. Geeraerd
Publikováno v:
Food Research International. 54:1746-1752
The effect of a gelified matrix on the heat inactivation of Escherichia coli K12 and Salmonella typhimurium was investigated. Compared to liquid systems, microbial populations grow as colonies due to the gelified character of the solid environment. I
Publikováno v:
Journal of Food Science. 78:M567-M574
Up to now, it is generally observed that (i) the microbial growth domain is confined by structure-induced stress, or (ii) a solid(-like) environment can enhance microbial survival/growth. In most studies in solid(-like) systems, structure is induced
Publikováno v:
Food Control. 29:328-335
Accurate description of the effect of (a combination of) environmental conditions on the microbial growth rate is of high importance for the predictive quality of models used in predictive microbiology. According to the previously defined gamma hypot
Publikováno v:
Food Microbiology. 28:667-677
In the past years, we explored the dynamics of Escherichia coli K12 at super-optimal temperatures under static and dynamic temperature conditions (Van Derlinden et al. (2008b, 2009, 2010). Disturbed sigmoid growth curves, i.e., a sequence of growth,
Autor:
Niels Verherstraeten, Kathleen Boons, Jan Van Impe, Charlotte C. David, Estefanía Noriega, Johan Hofkens
Publikováno v:
International journal of food microbiology. 199
As most food systems are (semi-)solid, the effect of food structure on bacterial growth has been widely acknowledged. However, studies on the growth dynamics of yeasts have neglected the effect of food structure. In this paper, the growth dynamics of
Autor:
Johan Hofkens, Laurence Mertens, J.F. Van Impe, Charlotte C. David, E. Van Derlinden, Kathleen Boons
In a gelatin-dextran mixture, changing the (relative and/or absolute) concentration of the components leads to the formation of different microstructures. Confocal laser scanning microscopy illustrated that the nature of the microstructure determines
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7328996e2f445354de654e1e83f280d7
https://lirias.kuleuven.be/handle/123456789/398721
https://lirias.kuleuven.be/handle/123456789/398721
Publikováno v:
Journal of food science. 78(4)
Up to now, it is generally observed that (i) the microbial growth domain is confined by structure-induced stress, or (ii) a solid(-like) environment can enhance microbial survival/growth. In most studies in solid(-like) systems, structure is induced
Publikováno v:
Procedia Food Science. :1067-1072
Preceding dynamic experiments with Escherichia coli K12 revealed disturbed growth curves when temperature surpasses the maximum growth temperature. In this work, heat stress dynamics are studied in relation with oxidative stress. Different experiment