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Autor:
Frank Devlieghere, L Van Ginneken, RF Vogel, Linsey Garcia-Gonzalez, A.H. Geeraerd, J.F. Van Impe, Kathy Elst, H Teichert
Publikováno v:
The Journal of Supercritical Fluids. 55:77-85
High-pressure carbon dioxide (HPCD) treatment is currently considered as an attractive non-thermal process for preserving food. Since the first level of interaction between HPCD and the bacterial cells is lowering of the pH, knowledge of the pH of a
Autor:
Frank Devlieghere, L Van Ginneken, A.H. Geeraerd, J.F. Van Impe, Yves Briers, Kathy Elst, Linsey Garcia-Gonzalez, J Mast
Publikováno v:
Food Microbiology. 27:541-549
In this study, the relationship between (irreversible) membrane permeabilization and loss of viability in Escherichia coli, Listeria monocytogenes and Saccharomyces cerevisiae cells subjected to high pressure carbon dioxide (HPCD) treatment at differ
Autor:
C. Contrini, Sara Spilimbergo, L Van Ginneken, Alberto Quaranta, Claudio Cinquemani, Linsey Garcia-Gonzalez
Publikováno v:
The Journal of Supercritical Fluids. 53:185-191
This study addresses bacterial cell inactivation phenomena induced by high-pressure CO2, particularly intracellular pH decrease. A common bacteria, Listeria monocytogenes, was used as test microorganism. In order to monitor intracellular pH decrease,
Autor:
Andreja Rajkovic, Frank Devlieghere, L Van Ginneken, J.F. Van Impe, Kathy Elst, Linsey Garcia-Gonzalez, A.H. Geeraerd
Publikováno v:
Letters in Applied Microbiology. 50:653-656
Aims: The objective of this study was to investigate whether bacterial cells could develop resistance (as a part of their adaptation strategy) to high-pressure CO2 (HPCD) inactivation. Methods and Results: Alternating cycles of exposure to pressurize
Autor:
J.F. Van Impe, Frank Devlieghere, L Van Ginneken, Kathy Elst, Linsey Garcia-Gonzalez, A.H. Geeraerd
Publikováno v:
The Journal of Supercritical Fluids. 51:74-82
The feasibility of high pressure carbon dioxide (HPCD) processing as a non-thermal pasteurization technique for liquid whole egg (LWE) was investigated. First, the influence of process parameters including temperature, pressure, agitation speed, work
Autor:
Frank Devlieghere, L Van Ginneken, A.H. Geeraerd, Linsey Garcia-Gonzalez, J.F. Van Impe, Kathy Elst
Publikováno v:
International Journal of Food Microbiology. 129:253-263
High pressure carbon dioxide (HPCD) treatment is currently considered as an attractive non-thermal process for preserving food. Industrial application of this technique requires, among others, systematic (quantitative) data on the inactivation of foo
Publikováno v:
Fish Physiology and Biochemistry. 18:1-13
Using tracer-uptake studies we investigated whether the branchial uptakeof cobalt occurs via selective, inhibitable, calcium uptake routes.Modulation of the calcium transport system was performed using generalcalcium channel blockers (Cd2+, La3+,Mg2+
Autor:
L, Garcia-Gonzalez, A, Rajkovic, A H, Geeraerd, K, Elst, L, Van Ginneken, J F, Van Impe, F, Devlieghere
Publikováno v:
Letters in applied microbiology. 50(6)
The objective of this study was to investigate whether bacterial cells could develop resistance (as a part of their adaptation strategy) to high-pressure CO(2) (HPCD) inactivation.Alternating cycles of exposure to pressurized CO(2) (10.5 MPa, 35 degr
Autor:
Johan Debevere, Frank Devlieghere, L Van Ginneken, J.F. Van Impe, Kathy Elst, Linsey Garcia-Gonzalez, Sara Spilimbergo, A.H. Geeraerd
Thermal pasteurization is a well known and old technique for reducing the microbial count of foods. Traditional thermal processing, however, can destroy heat-sensitive nutrients and food product qualities such as flavor, color and texture. For more t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::53797518ea14ba2cabc49d21719238f5
http://hdl.handle.net/11577/3161141
http://hdl.handle.net/11577/3161141