Emerging trends for nonthermal decontamination of raw and processed meat: ozonation, high-hydrostatic pressure and cold plasma
Meat may contain natural, spoilage, and pathogenic microorganisms based on the origin
and characteristics of its dietary matrix. Several decontamination substances are used …
and characteristics of its dietary matrix. Several decontamination substances are used …
Characterization, yield optimization, scale up and biopreservative potential of fermencin SA715, a novel bacteriocin from Lactobacillus fermentum GA715 of goat milk …
Background Emergence of antibiotic resistance and growing consumer trend towards foods
containing biopreservatives stimulated the search for alternative antimicrobials. This …
containing biopreservatives stimulated the search for alternative antimicrobials. This …
Innovative hurdle system towards Listeria monocytogenes inactivation in a fermented meat sausage model-high pressure processing assisted by bacteriophage P100 …
N Komora, C Maciel, RA Amaral, R Fernandes… - Food Research …, 2021 - Elsevier
Consumers' quest for healthier, locally produced foods, renders the demand for these
products increasingly prominent. The purpose of the present work was to evaluate the …
products increasingly prominent. The purpose of the present work was to evaluate the …
Pentocin MQ1: A Novel, Broad-Spectrum, Pore-Forming Bacteriocin From Lactobacillus pentosus CS2 With Quorum Sensing Regulatory Mechanism and …
Micrococcus luteus, Listeria monocytogenes, and Bacillus cereus are major food-borne
pathogenic and spoilage bacteria. Emergence of antibiotic resistance and consumer …
pathogenic and spoilage bacteria. Emergence of antibiotic resistance and consumer …
Shelf Life Extension of Chilled Pork by Optimal Ultrasonicated Ceylon Spinach (Basella alba) Extracts: Physicochemical and Microbial Properties
Y Phimolsiripol, S Buadoktoom, P Leelapornpisid… - Foods, 2021 - mdpi.com
The effect of ultrasonication on the antioxidant and antibacterial properties of Ceylon
spinach (Basella alba) extracts (CE) and the shelf life of chilled pork with CE were studied …
spinach (Basella alba) extracts (CE) and the shelf life of chilled pork with CE were studied …
Non-thermal technologies combined with antimicrobial peptides as methods for microbial inactivation: a review
L Andaluz-Mejía, D Ruiz-De Anda, C Ozuna - Processes, 2022 - mdpi.com
Non-thermal technologies allow for the nutritional and sensory properties of foods to be
preserved, something that consumers demand. Combining their use with antimicrobial …
preserved, something that consumers demand. Combining their use with antimicrobial …
High-pressure thawing of pork: Water holding capacity, protein denaturation and ultrastructure
F Jia, Y Jing, R Dai, X Li, B Xu - Food Bioscience, 2020 - Elsevier
The effects of high-pressure thawing at 70 MPa (35 min), 140 MPa (29 min), and 210 MPa
(25 min) were studied for their affect on the water holding capacity, protein denaturation and …
(25 min) were studied for their affect on the water holding capacity, protein denaturation and …
Effect of herbal addition on the microbiological, oxidative stability and sensory quality of minced poultry meat
D Jaworska, E Rosiak, E Kostyra, K Jaszczyk… - Foods, 2021 - mdpi.com
The study aimed to assess the effect of herbal additions with antioxidant properties (pepper,
thyme and oregano) on the microbiological and oxidative stability as well as the sensory …
thyme and oregano) on the microbiological and oxidative stability as well as the sensory …
Assessing the potential and safety of Myrtus communis flower essential oils as efficient natural preservatives against Listeria monocytogenes growth in minced beef …
W Dhifi, S Jazi, M El Beyrouthy… - Food Science & …, 2020 - Wiley Online Library
In this research, the chemical composition and biological properties of Tunisian Myrtus
communis (McEO) flowers were investigated. The antibacterial effect of McEO toward some …
communis (McEO) flowers were investigated. The antibacterial effect of McEO toward some …
Combinatory effect of osmotic and high pressure processing on shelf life extension of animal origin products–Application to chilled chicken breast fillets
V Andreou, T Tsironi, E Dermesonlouoglou… - Food Packaging and …, 2018 - Elsevier
The objective was to produce chilled chicken breast fillets with extended shelf life using
osmotic (OD) and high pressure (HP) processing. Samples were processed in osmotic …
osmotic (OD) and high pressure (HP) processing. Samples were processed in osmotic …