Plasma‐activated water: Physicochemical properties, microbial inactivation mechanisms, factors influencing antimicrobial effectiveness, and applications in the food …
Novel nonthermal inactivation technologies have been increasingly popular over the
traditional thermal food processing methods due to their capacity in maintaining microbial …
traditional thermal food processing methods due to their capacity in maintaining microbial …
Sonoprocessing: mechanisms and recent applications of power ultrasound in food
There is a growing interest in using green technologies in the food industry. As a green
processing technique, ultrasound has a great potential to be applied in many food …
processing technique, ultrasound has a great potential to be applied in many food …
Inactivation mechanisms of non-thermal plasma on microbes: A review
The increasing consumption of fresh-like food products requires the development of mild
processing technologies without loss of nutritional value and sensory quality of foods. Non …
processing technologies without loss of nutritional value and sensory quality of foods. Non …
[HTML][HTML] Ultrasound and meat quality: A review
AD Alarcon-Rojo, LM Carrillo-Lopez… - Ultrasonics …, 2019 - Elsevier
High intensity ultrasound (HIU) offers an alternative to traditional methods of food
preservation, and is regarded as a green and promising emerging technology. Ultrasound …
preservation, and is regarded as a green and promising emerging technology. Ultrasound …
Induction, detection, formation, and resuscitation of viable but non‐culturable state microorganisms
The viable but nonculturable (VBNC) state has been recognized as a strategy for bacteria to
cope with stressful environments; in this state, bacteria fail to grow on routine culture …
cope with stressful environments; in this state, bacteria fail to grow on routine culture …
[HTML][HTML] Effects of cavitation on different microorganisms: The current understanding of the mechanisms taking place behind the phenomenon. A review and proposals …
A sudden decrease in pressure triggers the formation of vapour and gas bubbles inside a
liquid medium (also called cavitation). This leads to many (key) engineering problems …
liquid medium (also called cavitation). This leads to many (key) engineering problems …
Current perspectives on viable but non-culturable state in foodborne pathogens
The viable but non-culturable (VBNC) state, a unique state in which a number of bacteria
respond to adverse circumstances, was first discovered in 1982. Unfortunately, it has been …
respond to adverse circumstances, was first discovered in 1982. Unfortunately, it has been …
Advances in the mechanism of different antibacterial strategies based on ultrasound technique for controlling bacterial contamination in food industry
J Dai, M Bai, C Li, H Cui, L Lin - Trends in Food Science & Technology, 2020 - Elsevier
Background Pathogenic bacteria contamination has been a global health challenge in the
food industry. In this context, ultrasound technique is attracting much more attention as an …
food industry. In this context, ultrasound technique is attracting much more attention as an …
Application of a Dielectric Barrier Discharge Atmospheric Cold Plasma (Dbd‐Acp) for Eshcerichia Coli Inactivation in Apple Juice
Atmospheric cold plasma (ACP) is a promising non‐thermal technology in food industry. In
this study, a dielectric barrier discharge (DBD)‐ACP exhibited strong bactericidal effect on …
this study, a dielectric barrier discharge (DBD)‐ACP exhibited strong bactericidal effect on …
Antibacterial activity and a membrane damage mechanism of plasma-activated water against Pseudomonas deceptionensis CM2
Q Xiang, C Kang, L Niu, D Zhao, K Li, Y Bai - Lwt, 2018 - Elsevier
In this work, the antibacterial effects and underlying mechanisms of plasma-activated water
(PAW) against Pseudomonas deceptionensis CM2 isolated from spoiling chicken meat were …
(PAW) against Pseudomonas deceptionensis CM2 isolated from spoiling chicken meat were …