Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Vinayak Ghate"'
Publikováno v:
Innovative Food Science & Emerging Technologies. 84:103284
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a273078890360a555a780afb236b5b01
https://doi.org/10.1016/j.ifset.2023.103284
https://doi.org/10.1016/j.ifset.2023.103284
Publikováno v:
Food Control. 96:281-290
Light emitting diodes of wavelength 410 nm were used to inactivate Listeria monocytogenes stains on paperboard, an increasingly popular food packaging material. The integrity of the cell membranes was examined using differential fluorescent staining.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::24bacb1163aae6e93be40f8803fee352
https://doi.org/10.1016/j.foodcont.2018.09.026
https://doi.org/10.1016/j.foodcont.2018.09.026
Publikováno v:
Food chemistry. 366
This study investigated the effect of LED illumination on the inactivation of Rhizopus stolonifer and Botrytis cinerea on strawberries and physicochemical properties of the strawberries. Twelve days of illumination resulted in an antifungal effect of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7fe419a3d5321a24996552333b3ab573
https://pubmed.ncbi.nlm.nih.gov/34303208
https://pubmed.ncbi.nlm.nih.gov/34303208
Publikováno v:
International journal of food microbiology. 359
In recent years, photodynamic inactivation (PDI) has emerged as a promising preservation method to complement refrigeration in the fresh produce supply chain. However, due to infrastructural limitations in the supply chain, fresh produce is often exp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::913a5a53b376974953cefc6a4c98e74c
https://pubmed.ncbi.nlm.nih.gov/34655922
https://pubmed.ncbi.nlm.nih.gov/34655922
Publikováno v:
Comprehensive Reviews in Food Science and Food Safety. 18:402-424
Photodynamic inactivation is a phenomenon that has the potential to cause microbial inactivation using visible light. It works on the principle that photosensitizers within the microbial cell can be activated using specific wavelengths to trigger a s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d190514dd5521df7dd295475263d7869
https://doi.org/10.1111/1541-4337.12418
https://doi.org/10.1111/1541-4337.12418
Publikováno v:
Food Control. 84:354-361
This study investigated the antibacterial effect of a 460 nm light emitting diode (LED) in combination with riboflavin on the inactivation of Listeria monocytogenes on smoked salmon. The influence of irradiance and temperature on this inactivation wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4df44575150df9701cc1f52928f27509
https://doi.org/10.1016/j.foodcont.2017.08.017
https://doi.org/10.1016/j.foodcont.2017.08.017
Publikováno v:
Food Microbiology. 63:12-21
The objective of this study was to investigate the effect of 460 nm light-emitting diode (LED) on the inactivation of foodborne bacteria. Additionally, the change in the endogenous metabolic profile of LED illuminated cells was analyzed to understand
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::50f48e38093ce8652b3b8f09bfb5db64
https://doi.org/10.1016/j.fm.2016.10.032
https://doi.org/10.1016/j.fm.2016.10.032
Publikováno v:
Journal of Food Engineering. 196:130-138
Blue light emitting diodes (LEDs) have emerged as an intervention against Salmonella, which colonizes and grows on fresh-cut fruits. This study evaluated their efficacy on fresh-cut pineapples. Pineapple slices were surface-inoculated with a Salmonel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d3fe8f27ad5a92ef7bfae7dfc52f2293
https://doi.org/10.1016/j.jfoodeng.2016.10.013
https://doi.org/10.1016/j.jfoodeng.2016.10.013
Publikováno v:
Postharvest Biology and Technology. 172:111366
This study evaluated, at a meso-scale, the antifungal effect of 405 nm LED illumination against Botrytis cinerea and Rhizopus stolonifer on tomatoes, as well as its effect of on the physicochemical properties. Tomatoes were surface-inoculated with B.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2c12be184961438b0be1e857b137d47a
https://doi.org/10.1016/j.postharvbio.2020.111366
https://doi.org/10.1016/j.postharvbio.2020.111366