Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Usha R. Pothakamury"'
Preservation of Foods with Pulsed Electric Fields discusses the basics of high voltage PEF as a low temperature food processing method, and the application of this technology in food preservation. This technology is attracting a great deal of interes
Autor:
Qinghua Zhang, Humberto Vega, Barry G. Swanson, Usha R. Pothakamury, Gustavo V. Barbosa-Cánovas
Publikováno v:
Journal of Food Protection. 59:1167-1171
The effect of growth stage and processing temperature on the inactivation of Escherichia coli subjected to pulsed electric fields was studied. Simulated milk ultrafiltrate (SMUF) inoculated with E. coli was subjected to high-intensity exponentially d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cfe58c99e028754452a52783e056dcc7
https://doi.org/10.4315/0362-028x-59.11.1167
https://doi.org/10.4315/0362-028x-59.11.1167
Autor:
Barry G. Swanson, Gustavo V. Barbosa-Cánovas, Humberto Vega-Mercado, Fu-Jung Chang, Usha R. Pothakamury
Publikováno v:
Food Research International. 29:117-121
The use of pulsed electric fields is reported as a nonthermal process in the inactivation of bacteria and yeast. The inactivation of microorganisms is caused mainly by an increase in their membrane permeability due to compression and poration. Up to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d83cd66dfca468356f7fdfae6c16e410
https://doi.org/10.1016/0963-9969(96)00015-4
https://doi.org/10.1016/0963-9969(96)00015-4
Publikováno v:
Trends in Food Science & Technology. 6:397-406
The fundamental equations governing the controlled release of active ingredients and the application of controlled-release technology in food systems are reviewed in this article. The method of microencapsulation, among others, can be applied to achi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e2516d1817d49261e5fda50716bb0d47
https://doi.org/10.1016/s0924-2244(00)89218-3
https://doi.org/10.1016/s0924-2244(00)89218-3
Publikováno v:
Food Research International. 28:167-171
Inactivation of microorganisms exposed to high-voltage pulsed electric fields is a promising non-thermal food preservation technology. This paper demonstrates and validates the inactivation of Escherichia coli, a Gram-negative bacterium and Staphyloc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cabd0da6ac74cb36bc30f0155f1bcbf4
https://doi.org/10.1016/0963-9969(95)90801-g
https://doi.org/10.1016/0963-9969(95)90801-g
This chapter explores the challenges faced by pulsed electric field (PEF) technology at different stages of its implementation in the food industry in the new millennium. The major concern of industrial consortiums interested in the application of PE
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::518c8aaf8f5102d77036d47eefc293b8
https://doi.org/10.1016/b978-012078149-2/50009-x
https://doi.org/10.1016/b978-012078149-2/50009-x
This chapter discusses the different biological changes induced by pulsed electric field (PEF), and how these changes take place in the cell membrane of the treated microorganisms. To analyze the membrane response to PEF, a capacitor charged by elect
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::925731ee10f68efd16ccb662c7f177f2
https://doi.org/10.1016/b978-012078149-2/50005-2
https://doi.org/10.1016/b978-012078149-2/50005-2
This chapter reviews the key aspects of pulsed electric field (PEF) technology as a suitable means to pasteurize food products, and finds it a significant innovation that may be implemented in the near future for the purpose of food preservation. It
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::59b901d1b36b250a15b5e34e1f6f8e72
https://doi.org/10.1016/b978-012078149-2/50002-7
https://doi.org/10.1016/b978-012078149-2/50002-7
This chapter discusses how pulsed electric field (PEF) inactivates microbes, enzymes, and spores in model and real foods. Microbial challenge tests are conducted to determine the effect of electric fields on the inactivation kinetics of selected micr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ece83341a6db78d4a9825d09a05b7672
https://doi.org/10.1016/b978-012078149-2/50006-4
https://doi.org/10.1016/b978-012078149-2/50006-4