☆ 4.6 Review

Trends in Food Pathogens Risk Attenuation

MICROORGANISMS (2023)

Related references

Note: Only part of the references are listed.
Article Biochemistry & Molecular Biology

Magnetically responsive chitosan-pectin films incorporating Fe3O4 nanoparticles with enhanced antimicrobial activity br

Iratxe Zarandona et al.

Summary: Chitosan-pectin films containing Fe3O4 magnetic nanoparticles were prepared using solution casting method, creating biopolymer-based magnetically active materials. Physical interactions between the matrix and nanoparticles were confirmed by FTIR spectra and DSC results. The structure of the films was influenced by the interactions, leading to changes in mechanical properties. VSM and electrical analysis showed that the films exhibited ferrimagnetic behavior and increased dielectric constant with higher nanoparticle concentration. Additionally, the films demonstrated enhanced antimicrobial activity against both Gram-negative and Gram-positive bacteria. These findings highlight the potential of chitosan-pectin films with Fe3O4 magnetic nanoparticles in active and intelligent food packaging applications.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2023)

Add to Collection
Article Food Science & Technology

Effects of sequential treatments using radio frequency energy and ultraviolet light on inactivation of Bacillus cereus spores and quality attributes of buckwheat

Juanjuan Xu et al.

Summary: This study investigates the effects of radio frequency heating, ultraviolet light, and their combination treatment on the inactivation of B. cereus spores and quality attributes of buckwheat kernels. The results show that the combined treatments significantly increase the inactivation levels of spores without deteriorating the quality of buckwheat.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2023)

Add to Collection
Review Food Science & Technology

Application of natural extracts as active ingredient in biopolymer based packaging systems

Ditimoni Dutta et al.

Summary: Active packaging systems are novel techniques designed for food products to extend shelf life and reduce consumer complaints. The use of biodegradable packaging systems and natural compounds in active packaging has gained commercial importance. The development and application of innovative active packaging systems are expected to increase in the future for improved food safety, quality, and stability.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2023)

Add to Collection
Article Environmental Sciences

Enhanced inactivation of Escherichia coli by ultrasound combined with peracetic acid during water disinfection

Yun Bai et al.

Summary: This study investigated the efficiency and mechanism of Escherichia coli inactivation by peracetic acid (PAA) combined with ultrasound simultaneously or sequentially. The results showed that sequential treatment of 60 kHz ultrasound followed by PAA had excellent inactivation performance on E. coli. The increase of pH and humic acid concentration in the solution significantly reduced the inactivation efficiency. The inactivation mechanism involved the destruction of cell membrane and loss of intracellular material.

CHEMOSPHERE (2023)

Add to Collection
Article Food Science & Technology

Microbial inactivation models of Salmonella Typhimurium in radio frequency treated eggs

D. Bermudez-Aguirre et al.

Summary: Salmonella Typhimurium inactivation in in-shell eggs was studied using radio frequency processes combined with hot air, hot water immersion, and hot water spray. The inactivation of Salmonella did not follow first-order kinetics. Statistical analysis indicated that the Weibull distribution and extreme tailing model were the best models to describe the microbial inactivation during radio frequency treatments.

FOOD CONTROL (2023)

Add to Collection
Article Food Science & Technology

Inactivation of Vibrio parahaemolyticus and retardation of quality loss in oyster (Crassostrea gigas) by ultrasound processing during storage

Jiaqi Ma et al.

Summary: In this study, nonthermal ultrasonic technology was used to inactivate Vibrio parahaemolyticus on raw oysters, and the effects on microbial growth and quality loss of oysters during storage were investigated. The results showed that ultrasonic treatment reduced the number of Vibrio parahaemolyticus in oysters and delayed the growth trend of microorganisms. It also prolonged the shelf life of oysters and maintained their freshness and flavor better during storage.

FOOD RESEARCH INTERNATIONAL (2023)

Add to Collection
Article Food Science & Technology

Effect of high pressure processing and water activity on pressure resistant spoilage lactic acid bacteria (Latilactobacillus sakei) in a ready-to-eat meat emulsion model

Natalia Brunna Moresco Ferreira et al.

Summary: The main use of High Pressure Processing (HPP) in food processing is microorganism inactivation. This study aimed to determine the effect of pressure, time, and water activity (aw) on the inactivation of pressure resistant lactic acid bacteria (LAB) in a meat emulsion model. The results showed that water activity had no influence on HPP inactivation on LAB, while pressure and holding time had a significant impact.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2023)

Add to Collection
Review Food Science & Technology

Food safety incidents in the red meat industry: A review of foodborne disease outbreaks linked to the consumption of red meat and its products, 1991 to 2021

Dein Warmate et al.

Summary: Red meat is important for human nutrition and contributes to the economy, but there are concerns about food safety incidents within the industry. This study reviews published reports on foodborne disease outbreaks related to red meat consumption to identify contributing factors and root causes. The findings suggest the need for comprehensive food safety management strategies and public education about the risks of consuming raw meat products.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2023)

Add to Collection
Review Engineering, Chemical

High-pressure processing: Effect on textural properties of food- A review

K. Gokul Nath et al.

Summary: The increasing demand for zero to minimally processed safe foods has led to the development of non-thermal processing technologies. Non-thermal pre-processing and processing have been found to be efficient in extending shelf life, improving product quality, and ensuring safety. High-pressure processing (HPP) is a non-thermal method that uses increased pressure to achieve shelf-stable products without affecting their nutritional and chemical composition. HPP can alter the texture of food products but has shown to improve textural attributes with minimal deterioration. This review critically examines the impact of HPP on texture changes in different types of food matrices.

JOURNAL OF FOOD ENGINEERING (2023)

Add to Collection
Article Pharmacology & Pharmacy

Degradation products of aflatoxin M1 (AFM1) formed by high voltage atmospheric cold plasma (HVACP) treatment

Nooshin Nikmaram et al.

Summary: Cold plasma technology, specifically high-voltage atmospheric cold plasma (HVACP), has shown potential for degrading aflatoxin M1 (AFM1) in milk samples. This study aimed to identify the degradation products of AFM1 after HVACP treatment in water. Three main degradation products were observed and their chemical structures were tentatively assigned based on mass spectrometric fragmentation pathways. The bioactivity of the HVACP-treated AFM1 samples was reduced due to the disappearance of the C8-C9 double bond in the furofuran ring in all of the degradation products.

TOXICON (2023)

Add to Collection
Article Engineering, Environmental

Exploring the impact of ultrasound on antibiotic-resistant bacteria inactivation in the sulfidated zero valent iron/persulfate system

Lingling Zhang et al.

Summary: In this study, the removal of antibiotic-resistant E. coli and antibiotic-resistant genes was evaluated using a sulfidated zero valent iron activated persulfate system under ultrasound. The system effectively eliminated 7.8 log ARE. coli within 30 minutes and removed antibiotic-resistant genes. The introduction of ultrasound caused a switch in the decay model and changed the reaction processes, leading to improved inactivation of AR E. coli.

JOURNAL OF ENVIRONMENTAL CHEMICAL ENGINEERING (2023)

Add to Collection
Review Food Science & Technology

Developments in Radio Frequency Pasteurization of Food Powders

Damla Dag et al.

Summary: This article reviews the progress of radio frequency (RF) heating in the pasteurization of food powders. In addition to introducing the applications of RF heating and the characteristics of food powders, it summarizes the factors affecting heating uniformity, the dielectric properties of various food powders, and microbial validation studies.

FOOD REVIEWS INTERNATIONAL (2022)

Add to Collection
Article Biotechnology & Applied Microbiology

Inactivation of Salmonella enterica Serovar Typhimurium and Staphylococcus aureus in Rice by Radio Frequency Heating

Ki-Ok Jeong et al.

Summary: The aim of this study was to investigate the impact of rice milling degree (MD) on heating rate, pathogen inactivation, and color change during radio frequency (RF) heating. The results showed that rice with a 2% MD had the highest heating rate and achieved the greatest reduction in pathogens during RF heating. Regardless of the MD, the color of the rice did not significantly change after RF heating.

JOURNAL OF FOOD PROTECTION (2022)

Add to Collection
Article Food Science & Technology

Germination of Bacillus cereus ATCC 14579 spore at various conditions and inactivation of the germinated cells with microwave heating and UVC treatment in milk samples

Seung-Wook Kwon et al.

Summary: The most effective germination of Bacillus cereus spores was achieved using a combination of L-alanine and inosine, with heat activation increasing germination rates significantly. Germinated cells demonstrated higher resistance to microwave heating and UV treatment in milk samples compared to vegetative cells, and sequential treatments showed higher reduction rates than individual treatments. Overall, quality aspects of milk samples did not significantly deteriorate after treatment.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

Add to Collection
Article Food Science & Technology

Inactivation of Salmonella enterica serovars and Escherichia coli O157:H7 surrogate from baby spinach leaves using high voltage atmospheric cold plasma (HVACP)

Aparajhitha Sudarsan et al.

Summary: The study demonstrates that high voltage atmospheric cold plasma treatment can significantly reduce bacterial counts on baby spinach leaves contaminated with Salmonella enterica and E. coli, thus reducing the risk of foodborne illnesses.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

Add to Collection
Article Food Science & Technology

Inactivation of inoculated Salmonella and natural microflora on two kinds of edible seeds by radio frequency heating combined with cinnamon oil vapor

Yuanmei Xu et al.

Summary: This study demonstrated that vapor of cinnamon oil and oregano oil both showed significant Salmonella reductions on sesame seed and flaxseed, with cinnamon oil having a better effect. Combined treatments using RF heating and essential oils proved to be an effective method for inactivating Salmonella on dry edible seeds without causing damages to the seeds' quality.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

Add to Collection
Article Chemistry, Multidisciplinary

Copper Nanoparticles: Synthesis and Characterization, Physiology, Toxicity and Antimicrobial Applications

Michaela Corina Crisan et al.

Summary: Metallic nanoparticles, particularly copper nanoparticles, have shown promising antibacterial properties and the potential to combat multi-resistant bacteria strains. Further research is needed to fully understand their mechanisms of action and potential toxicity.

APPLIED SCIENCES-BASEL (2022)

Add to Collection
Article Food Science & Technology

The Effect of Microwave Irradiation on the Representation and Growth of Moulds in Nuts and Almonds

Eva Popelarova et al.

Summary: The study evaluated the effect of microwave irradiation on mould occurrence in nuts and almonds, finding significant reductions in mould colony counts with 3000 and 4000 W treatments. The strongest effect was observed in in-shell peanuts, indicating microwave irradiation as a promising method for maintaining the microbiological quality of nuts.

FOODS (2022)

Add to Collection
Article Food Science & Technology

Radio frequency inactivation of E. coli O157: H7 and Salmonella Typhimurium ATCC 14028 in black pepper (piper nigrum) kernels: Thermal inactivation kinetic study and quality evaluation

Tingyu Tong et al.

Summary: The study demonstrates that RF heating can effectively inactivate E. coli O157: H7 and Salmonella Typhimurium ATCC 14028 on black pepper, while preserving the flavor substances in the pepper.

FOOD CONTROL (2022)

Add to Collection
Article Food Science & Technology

The synergistic effect of thurincin H and power ultrasound: An alternative for the inactivation of Listeria innocua ATCC 33090 and Escherichia coli K-12 in liquid food matrices

Daniela Ruiz-De Anda et al.

Summary: The study confirmed the synergistic effect of combining thurincin H and power ultrasound technology on the inactivation of Listeria innocua and Escherichia coli in orange juice and milk, with a greater effect observed in orange juice samples.

FOOD CONTROL (2022)

Add to Collection
Article Chemistry, Applied

Development of green halochromic smart and active packaging materials: TiO2 nanoparticle- and anthocyanin-loaded gelatin/κ-carrageenan films

Mahmood Alizadeh Sani et al.

Summary: Sustainable multifunctional halochromic nanocomposite films were prepared with natural pigments and TiO2 nanoparticles for improved mechanical and moisture resistance. The films can detect food deterioration, prolong shelf life, and exhibit antimicrobial and antioxidant properties.

FOOD HYDROCOLLOIDS (2022)

Add to Collection
Article Food Science & Technology

Effect of high hydrostatic pressure on microbial inactivation and quality changes in carrot-orange juice blends at varying pH

Prashant Raj Pokhrel et al.

Summary: This study investigates the effect of high hydrostatic pressure on microbial inactivation and physicochemical characteristics of carrot-orange juice blends. The results demonstrate that appropriate high pressure processing conditions can effectively inactivate L. innocua without significantly changing the nutritional content and quality attributes of the juice. High pressure processing can also effectively control the microbial growth in the blends and maintain their stability during storage.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

Add to Collection
Review Food Science & Technology

Impact of radio frequency treatment on textural properties of food products: An updated review

Yue Zhang et al.

Summary: This article provides an overview of the applications of RF in food processing. Research has shown that RF can impact the texture of food products, with changes in microstructure, tissue integrity, and chemical composition influencing the texture of food.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2022)

Add to Collection
Review Biotechnology & Applied Microbiology

Zinc Oxide Nanoparticles: A Review on Its Applications in Dentistry

C. Pushpalatha et al.

Summary: Nanotechnology, specifically the use of zinc oxide nanoparticles, has extensive applications in dentistry, including enhancing antibacterial properties, improving drug delivery, and regenerative purposes.

FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY (2022)

Add to Collection
Article Nutrition & Dietetics

The Effect of High Pressure Processing on Textural, Bioactive and Digestibility Properties of Cooked Kimberley Large Kabuli Chickpeas

Prakhar Chatur et al.

Summary: This research investigates the effects of high pressure processing on the development of ready-to-eat chickpea products, finding that it improves texture and increases beneficial slowly digestible starch levels.

FRONTIERS IN NUTRITION (2022)

Add to Collection
Review Nanoscience & Nanotechnology

Synergistic Effects Between Metal Nanoparticles and Commercial Antimicrobial Agents: A Review

Ana Isabel Ribeiro et al.

Summary: Nanotechnology has been widely applied in clinical settings, especially in the use of metal nanoparticles with unique antimicrobial properties. Combining metal nanoparticles with commercial antimicrobial drugs can overcome limitations and enhance efficacy. This article emphasizes common strategies for combining metal nanoparticles with antimicrobial agents and provides a comprehensive overview of synergistic antimicrobial effects, mechanisms of action, and cytotoxicity.

ACS APPLIED NANO MATERIALS (2022)

Add to Collection
Article Food Science & Technology

High voltage atmospheric cold plasma decontamination of Salmonella enteritidis on chicken eggs

Alba E. Illera et al.

Summary: This study optimized the HVACP treatment method for reducing Salmonella enteritidis (SE) on the surface of chicken eggs. The results showed that HVACP treatment can effectively reduce SE contamination without affecting key quality parameters of the eggs. This provides a basis for future scale-up of the process in the food industry.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2022)

Add to Collection
Article Biotechnology & Applied Microbiology

High voltage atmospheric cold plasma inactivation of Listeria monocytogenes in fresh Queso Fresco cheese

Logan C. Ott et al.

Summary: Listeria monocytogenes is a harmful microorganism commonly found in ready-to-eat meat and dairy products. This study demonstrates that high voltage atmospheric cold plasma treatment can effectively reduce the quantity of L. monocytogenes in cheese, with longer treatment times resulting in greater efficacy. The mass of the cheese also affects the treatment's effectiveness. The study also highlights the relationship between the reduction of reactive gas species and the increase in cheese mass.

FOOD MICROBIOLOGY (2022)

Add to Collection
Review Food Science & Technology

The effect of high-pressure processing on sensory quality and consumer acceptability of fruit juices and smoothies: A review

Qiushuang Song et al.

Summary: This paper provides a narrative review of sensory studies on high pressure treated fruit juices and smoothies published in the last 25 years. It concludes that a combination of high pressure processing and low temperature storage preserves the sensory properties better than thermal processing, resulting in products with 'fresh-like' quality. However, the studies often lack proper sample sizes and mismatch between test type and assessors. Future research should focus on experimental conditions, proper sensory methods, and the relationship between sensory quality and consumer perception to better understand the effect of high pressure processing on the sensory quality of fruit juices and smoothies.

FOOD RESEARCH INTERNATIONAL (2022)

Add to Collection
Article Food Science & Technology

High voltage atmospheric cold plasma technology as a food safety intervention for decontamination of cutting tools during ready-to-eat poultry meat slicing

Vanessa R. Souza et al.

Summary: This study aimed to integrate cold plasma technology into a manual meat slicer to minimize cross-contamination. The results showed that cold plasma technology can effectively reduce the number of Listeria innocua, and using a new gas blend can further improve the effectiveness. The prototype design in this study can achieve knife decontamination in a short time, reducing the risk of contamination.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2022)

Add to Collection
Article Food Science & Technology

Inactivation of spoilage organisms on baby spinach leaves using high voltage atmospheric cold plasma (HVACP) and assessment of quality

Aparajhitha Sudarsan et al.

Summary: The study demonstrates the potential of a nitrogen gas-based high voltage atmospheric cold plasma system to effectively eliminate microbiota from baby spinach leaves, serving as a promising non-destructive decontamination technology.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2022)

Add to Collection
Article Food Science & Technology

Effects of high voltage atmospheric cold plasma treatment on microbial diversity of tilapia (Oreochromis mossambicus) fillets treated during refrigeration

Jiamei Wang et al.

Summary: This study aimed to investigate the effects of high voltage atmospheric cold plasma (HVACP) treatment on the microbial amount and diversity of fresh tilapia fillets during refrigerator storage. The results showed that long treatment time effectively reduced the amount of all bacteria, and the treated fillets had significantly lower microbial amounts compared to the control group during storage. Furthermore, microbial species and abundance varied with storage time.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2022)

Add to Collection
Review Engineering, Chemical

Recent advances in radio frequency, pulsed light, and cold plasma technologies for food safety

KeChrist Obileke et al.

Summary: Ensuring food safety is a crucial concern for researchers and food engineers. Various microorganisms can contaminate food products, but traditional thermal processes have limitations. This study reviewed the potential applications of novel technologies such as radio frequency, pulsed light, and cold plasma for pasteurizing food products. It concluded that traditional thermal processes are useful but not suitable for temperature-sensitive foods. Hurdle technology, which combines multiple techniques, is recommended for better germicidal results.

JOURNAL OF FOOD PROCESS ENGINEERING (2022)

Add to Collection
Review Engineering, Chemical

Magnetic Iron Nanoparticles: Synthesis, Surface Enhancements, and Biological Challenges

Jesus Roberto Vargas-Ortiz et al.

Summary: This review discusses the role, physicochemical properties, potential applications, and toxicological effects of magnetic nanoparticles (MNPs) in complex biological systems. MNPs have been widely used in various industries, leading to increased interactions with biological organisms. However, the full impact of these particles on complex biological systems and the toxicology aspects of their biomedical applications remain unclear, with mixed and inconclusive results. A consolidative framework that considers the physicochemical properties and potential risks of MNPs is necessary for their future manageable applications.

PROCESSES (2022)

Add to Collection
Article Acoustics

Modelling of inactivation kinetics of Escherichia coli and Listeria monocytogenes on grass carp treated by combining ultrasound with plasma functionalized buffer

Okon Johnson Esua et al.

Summary: The combination of UPFB technology combining ultrasound with plasma functionalized buffer was more effective in inactivating Escherichia coli and Listeria monocytogenes. Non-linear models, particularly the biphasic model, demonstrated superior performance in describing the inactivation kinetics. This study provided valuable insights for the evaluation of decontamination methods.

ULTRASONICS SONOCHEMISTRY (2022)

Add to Collection
Article Multidisciplinary Sciences

Microbial inactivation and quality impact assessment of red pepper paste treated by high pressure processing

Henock Woldemichael Woldemariam et al.

Summary: The study focused on the inactivation of naturally occurring microorganisms in red pepper paste using high pressure processing (HPP). Results showed that HPP can effectively reduce microbial counts while maintaining the characteristics of red pepper paste. Additionally, an increase in certain chemical properties of red pepper paste was observed with increasing pressure and holding time.

HELIYON (2022)

Add to Collection
Article Polymer Science

Synthesis of Chitosan-Based Gold Nanoparticles: Antimicrobial and Wound-Healing Activities

Amr H. Hashem et al.

Summary: This study successfully prepared chitosan-modified gold nanoparticles with efficient antimicrobial effects. The chitosan served as a reducing and stabilizing agent, resulting in spherical and monodispersed Chi/AuNPs. The Chi/AuNPs exhibited effective inhibitory effects against both bacteria and fungi, and demonstrated rapid and efficacious wound-healing ability in an in vitro wound-healing model.

POLYMERS (2022)

Add to Collection
Review Microbiology

Microwaves, a potential treatment for bacteria: A review

Zhen Zhang et al.

Summary: Microwaves can deactivate various bacteria through both thermal and non-thermal effects. Despite the current lack of understanding, microwaves have performed well in dealing with microorganisms and controlling infection.

FRONTIERS IN MICROBIOLOGY (2022)

Add to Collection
Article Food Science & Technology

Effects of High-Voltage Atmospheric Cold Plasma Treatment on Microbiological and Quality Characters of Tilapia Fillets

Jiamei Wang et al.

Summary: This study investigated the effect of cold plasma treatment time on the inactivation and quality of tilapia fillets. The results showed that the number of Salmonella enteritis and Listeria monocytogenes on the fillet surfaces decreased gradually with the extension of treatment time. Certain quality indicators, such as a* value and immobile water content, decreased significantly, while free water content increased significantly. However, no significant changes were observed in other indicators such as pH, b* value, elasticity, chewiness, thiol value, and TVB-N value.

FOODS (2022)

Add to Collection
Article Multidisciplinary Sciences

Characterizations and antibacterial activities of passion fruit peel pectin/ chitosan composite films incorporated Piper betle L. leaf extract for preservation of purple eggplants

Thuy Thi Thanh Nguyen et al.

Summary: The present study synthesized biodegradable films based on crosslinked passion fruit peel pectin/chitosan (P/CH) films incorporated with a bioactive extract from Piper betle L. leaf. The thickness and water vapor permeability of the blend films were proportional to the increasing concentration of the extract. The resultant films showed a well-organized homogeneous structure with enhanced antibacterial activities. These films have potential applications in food packaging.

HELIYON (2022)

Add to Collection
Review Food Science & Technology

Recent insights into metallic nanoparticles in shelf-life extension of agrifoods: Properties, green synthesis, and major applications

Ankit Kumar et al.

Summary: Nanotechnology has wide-ranging applications in various fields, including biomedical engineering and food technology. Metallic nanoparticles are particularly useful in developing antimicrobial products and improving the shelf life of agricultural products. The combination of biopolymers and metallic nanoparticles has found significant application in the packaging industry. However, the production methods and risk evaluation of metallic nanoparticles remain areas of discussion. Green synthesis using microbial and plant extracts has emerged as a potential solution to address health risks associated with metallic nanoparticles.

FRONTIERS IN SUSTAINABLE FOOD SYSTEMS (2022)

Add to Collection
Article Food Science & Technology

TMT-based proteomic analysis of the inactivation effect of high voltage atmospheric cold plasma treatment on Pseudomonas aeruginosa

Yafu Liu et al.

Summary: This study investigated the inactivation effect of high voltage atmospheric cold plasma on Pseudomonas aeruginosa using tandem mass tag quantitative proteomics analysis. The results showed that energy generation was inhibited and biofilm formation became difficult after treatment. This study provides insights into the response of Pseudomonas aeruginosa cells to high voltage atmospheric cold plasma treatment at the proteome level.

LWT-FOOD SCIENCE AND TECHNOLOGY (2022)

Add to Collection
Review Food Science & Technology

Impacts of Cold Plasma Technology on Sensory, Nutritional and Safety Quality of Food: A Review

Bo Zhang et al.

Summary: Cold plasma (CP) technology, as an emerging non-thermal food processing technology, has been widely applied in food preservation and has impressive effects on improving food quality. CP technology can maintain the physical and chemical properties of food, cause changes in protein structure and function, and degrade allergens and toxins in food.

FOODS (2022)

Add to Collection
Article Food Science & Technology

Effects of High Voltage Atmospheric Cold Plasma Treatment on the Number of Microorganisms and the Quality of Trachinotus ovatus during Refrigerator Storage

Zhicheng Cai et al.

Summary: The effects of high voltage atmospheric cold plasma (HVACP) treatment on microorganism count and quality of Trachinotus ovatus during refrigerator storage were investigated. The results showed that HVACP treatment effectively limited the growth of main microorganisms in fish samples without significant negative impact on their quality.

FOODS (2022)

Add to Collection
Review Nutrition & Dietetics

Insight into the incredible effects of microwave heating: Driving changes in the structure, properties and functions of macromolecular nutrients in novel food

Xuan Deng et al.

Summary: Microwave heating technology, with its characteristics of fast heating, high efficiency, energy saving and easy control, has been widely used in the food industry and home cooking. However, the complex changes in food caused by microwave heating often hinder the development of new food. Therefore, it is necessary to explore the transformation mechanism and influence factors from the perspectives of microwave technology and food nutrient diversity.

FRONTIERS IN NUTRITION (2022)

Add to Collection
Article Food Science & Technology

The effect of silver nanoparticles toward properties and antibacterial activity of silver-alginate nanocomposite films

Endang Susilowati et al.

Summary: Silver-alginate nanocomposite films with antibacterial properties were prepared using the casting method. The properties of the films were characterized through various tests. The presence of silver nanoparticles affected the mechanical properties and crystallinity of the films, which also exhibited a rough and porous structure. The nanocomposite films showed antibacterial activity against different bacteria, and the activity was dependent on the concentration of silver nanoparticles.

FRONTIERS IN SUSTAINABLE FOOD SYSTEMS (2022)

Add to Collection
Article Green & Sustainable Science & Technology

Chitosan Film Functionalized with Grape Seed Oil-Preliminary Evaluation of Antimicrobial Activity

Manuela Mauro et al.

Summary: The fishing and wine industries generate large waste streams with significant economic and environmental repercussions, but these streams can be utilized to extract products of interest to various industries. This study produced food packaging film using chitosan from red shrimp exoskeletons and oil from red grape seeds, showing promising antimicrobial activity. The findings have the potential to contribute to the circular economy by promoting innovative film production from waste materials for food packaging.

SUSTAINABILITY (2022)

Add to Collection
Article Polymer Science

The physical properties, antioxidant and antimicrobial activity of chitosan-gelatin edible films incorporated with the extract from hop plant

Dan Xu et al.

Summary: The study developed active films based on blends of gelatin and/or chitosan with different bioactive agents, showing improved mechanical properties and better UV light barrier properties with the addition of bioactive agents. The films exhibited strong antioxidant and antimicrobial activities, especially against Gram-positive bacteria, indicating potential for food preservation and safety. Interaction between bioactive agents and biopolymers was confirmed by FTIR analysis.

POLYMER BULLETIN (2021)

Add to Collection
Article Food Science & Technology

Microbial inactivation by high pressure processing: principle, mechanism and factors responsible

Rachna Sehrawat et al.

Summary: High-pressure processing (HPP) is a novel technology used for producing minimally processed food products that retain natural aroma, fresh taste, stability, and convenience of use while being free from additives. The safety of products by microbial inactivation is a key focus for food technologists, as high pressure induces changes in cell membranes, cell morphology, biochemical reactions, and genetic mechanisms of microorganisms to reduce microbial count. The commercial demand for HPP products has led to a systematic analysis of the mechanism of inactivation by high pressure and factors affecting its efficiency, along with discussion of modeling techniques for microbial inactivation kinetics.

FOOD SCIENCE AND BIOTECHNOLOGY (2021)

Add to Collection
Article Engineering, Environmental

Influence ofNigella sativaL. Extract on Physico-Mechanical and Antimicrobial Properties of Sago Starch Film

Sima Ekramian et al.

Summary: This study found that incorporating methanol extract from Nigella sativa L. seeds significantly improved the physical, mechanical properties, and antibacterial activity of sago starch films, enhancing parameters like thickness, moisture content, water resistance, flexibility, and elasticity. This enhancement is likely attributed to the phenolic compounds present in the extract.

JOURNAL OF POLYMERS AND THE ENVIRONMENT (2021)

Add to Collection
Article Engineering, Environmental

Production and Characterization of Nanocomposite Film Based on Whey Protein Isolated/Copper Oxide Nanoparticles Containing Coconut Essential Oil and Paprika Extract

Amirafshar Asdagh et al.

Summary: The study demonstrated that nanocomposite films containing a combination of PE and CEO could potentially be useful in food packaging.

JOURNAL OF POLYMERS AND THE ENVIRONMENT (2021)

Add to Collection
Article Biochemistry & Molecular Biology

Functional biocompatible nanocomposite films consisting of selenium and zinc oxide nanoparticles embedded in gelatin/cellulose nanofiber matrices

Azam Ahmadi et al.

Summary: Bio-nanocomposite films were fabricated from gelatin and cellulose nanofibers with the addition of zinc oxide and/or selenium nanoparticles, enhancing the mechanical and barrier properties of the films and showcasing antibacterial and antioxidant features. The combination of Se nanoparticles and ZnO nanoparticles improved the antioxidant effect of the films, making them suitable for active food packaging products.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

Add to Collection
Article Biotechnology & Applied Microbiology

Foods Implicated in US Outbreaks Differ from the Types Most Commonly Consumed

L. C. Richardson et al.

Summary: This study compared the distribution of foods implicated in outbreaks with the distribution of foods consumed by the U.S. population, finding that certain food categories are more likely to cause outbreaks, such as meat, poultry, and eggs, while others are less likely, such as pasteurized dairy and fruits. These findings may help inform food safety interventions and recommendations.

JOURNAL OF FOOD PROTECTION (2021)

Add to Collection
Article Biochemistry & Molecular Biology

Chitosan-based films with antioxidant of bamboo leaves and ZnO nanoparticles for application in active food packaging

Jialin Liu et al.

Summary: The chitosan film reinforced by bamboo leaves antioxidant and zinc oxide nanoparticles showed good compatibility, excellent mechanical strength, high light transmittance, enhanced antioxidant activity, and synergistically improved antibacterial activity, making it a potential active packaging material for extending shelf-life of packaged food in the food industry.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2021)

Add to Collection
Article Biotechnology & Applied Microbiology

Preparation and characterization of chitosan/Nano-ZnO composite film with antimicrobial activity

Xiyue Zhang et al.

Summary: Chitosan composite films incorporating zinc oxide particles of different sizes showed improved antimicrobial activity, with the 50 nm zinc oxide particles demonstrating the best bacteriostatic effect. This study suggests the potential of nano-ZnO particles as effective antibacterial additives in food packaging.

BIOPROCESS AND BIOSYSTEMS ENGINEERING (2021)

Add to Collection
Article Food Science & Technology

Inactivation of Zygosaccharomyces rouxii in organic intermediate moisture apricot and fig by microwave pasteurization

Ahsen Rayman Ergun et al.

Summary: This research compared the thermal resistance of Z. rouxii in organic fruits between microwave pasteurization and conventional methods, finding that microwave treatment significantly reduced CUT and D values. The quality properties of the samples, such as total soluble solids and color, were better preserved in microwave pasteurization.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Add to Collection
Article Food Science & Technology

Study the synergism of microwave thermal and non-thermal effects on microbial inactivation and fatty acid quality of salmon fillet during pasteurization process

Changkai Guo et al.

Summary: Microwave processing has a significant effect on microbial inactivation and can retain better quality of food products, especially in terms of fatty acid composition, compared to traditional water bath treatments. High temperatures during microwave processing can enhance the non-thermal effects and provide better bacteria control while maintaining product quality.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Add to Collection
Review Food Science & Technology

Sustainability of emerging green non-thermal technologies in the food industry with food safety perspective: A review

Ashok Kumar Chakka et al.

Summary: The food industry is constantly evolving to meet changing consumer needs, while also being one of the industries with a significant environmental impact. In recent years, various green, sustainable technologies have been developed to reduce energy consumption in food production, processing, and packaging. This review focuses on five such green, nonthermal technologies and discusses their sustainability and impact on food products/materials.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Add to Collection
Article Food Science & Technology

Evaluation of Biopolymer Films Containing Silver-Chitosan Nanocomposites

Genesis Ortiz-Duarte et al.

Summary: Chitosan-silver active agent nanocomposites were synthesized and incorporated into biopolymer films in this study. The nanocomposites showed potential applications in various types of foods, indicating their versatility and potential in food packaging industry.

FOOD AND BIOPROCESS TECHNOLOGY (2021)

Add to Collection
Article Food Science & Technology

Assessing the pressure resistance of Escherichia coli O157:H7, Listeria monocytogenes and Salmonella enterica to high pressure processing (HPP) in citric acid model solutions for process validation

Mario Gonzalez-Angulo et al.

Summary: Despite the commercial success of HPP in the juice industry, there is still debate on validation protocols, especially regarding the selection of representative strains for challenge tests. This study found that E. coli O157:H7 and L. monocytogenes were the most pressure resistant, while S. enterica had the lowest resistance. Citric acid at pH 4.5 was identified as a safe barrier for pathogen control under moderate HPP conditions.

FOOD RESEARCH INTERNATIONAL (2021)

Add to Collection
Article Food Science & Technology

Evaluation of high pressure processing (HPP) inactivation of Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes in acid and acidified juices and beverages

Jessie Usaga et al.

Summary: The study demonstrates the effectiveness of high pressure processing (HPP) conditions in reducing vegetative pathogens in juices and beverages, providing valuable support for food processors in validation studies and future establishment of safe harbors for the HPP industry.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2021)

Add to Collection
Article Acoustics

Effect of ultrasound and chlorine dioxide on Salmonella Typhimurium and Escherichia coli inactivation in poultry chiller tank water

Ana Paula Rossi et al.

Summary: This study evaluated the effectiveness of ultrasound alone or combined with chlorine dioxide in inactivating Salmonella Typhimurium and Escherichia coli in poultry processing chiller tank water. The findings suggest that the combination of ultrasound and chlorine dioxide was more effective in reducing the microbial count, especially at lower temperatures.

ULTRASONICS SONOCHEMISTRY (2021)

Add to Collection
Article Acoustics

Effects of ultrasound treatments on wine microorganisms

Raquel Munoz et al.

Summary: The study found that Brettanomyces spp. was the most sensitive microorganism, while Lactiplantibacillus plantarum was the most resistant. Ultrasonic treatments had varying effects on the growth rate and viability of microorganisms.

ULTRASONICS SONOCHEMISTRY (2021)

Add to Collection
Article Acoustics

The effect of ultrasound treatment in combination with nisin on the inactivation of Listeria innocua and Escherichia coli

Katherine M. Costello et al.

Summary: Ultrasound and nisin in combination have a synergistic effect on the inactivation of E. coli, but not on L. innocua. The order of treatment and system structure play a role in the efficacy of microbial inactivation. Sonication destabilizes the outer membrane, allowing nisin to penetrate the membrane and facilitate cell inactivation.

ULTRASONICS SONOCHEMISTRY (2021)

Add to Collection
Article Polymer Science

Incorporation of Natural Blueberry, Red Grapes and Parsley Extract By-Products into the Production of Chitosan Edible Films

Simona Dordevic et al.

Summary: The research demonstrated that edible films produced with different plant extracts showed significant differences in properties, with films made from the highest concentration of red grape marc extracts exhibiting the most advantageous antimicrobial properties. Additionally, the addition of extracts improved the physical properties of the films, such as gas permeability and swelling degree.

POLYMERS (2021)

Add to Collection
Article Food Science & Technology

Antimicrobial activity and physical properties of starch/chitosan film incorporated with lemongrass essential oil and its application

Muhammad Iqbal Perdana et al.

Summary: Starch-based composite films incorporated with lemongrass essential oil were successfully made by the casting method, showing the best inhibitory effect on various pathogenic microorganisms. The addition of glycerol improved the physical and mechanical properties of the films, and the coating treatment on chilies demonstrated a significant reduction in microbial growth.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Add to Collection
Article Food Science & Technology

Pros and cons of cold plasma technology as an alternative non-thermal processing technology in seafood industry

Oladipupo Odunayo Olatunde et al.

Summary: Cold plasma, as a novel non-thermal technology, shows great potential in seafood preservation. Although there are limitations, these can be overcome by combining CP with antioxidants from natural sources.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

Add to Collection
Review Chemistry, Multidisciplinary

Green synthesis of magnesium oxide nanoparticles and its applications: A review

S. Abinaya et al.

Summary: Green synthesis methods for magnesium oxide nanoparticles are gaining attention for their environmentally friendly and non-toxic properties. However, challenges exist due to biological extracts creating barriers during synthesis. This review summarizes various biological substrates and methodologies for green synthesis of MgO nanoparticles, exploring their impact on properties and mechanisms.

SUSTAINABLE CHEMISTRY AND PHARMACY (2021)

Add to Collection
Review Biochemistry & Molecular Biology

Novel Bio-Based Materials and Applications in Antimicrobial Food Packaging: Recent Advances and Future Trends

Chunming Tan et al.

Summary: Food microbial contamination can lead to food waste and economic losses, highlighting the importance of effective packaging to protect food quality. Bio-based materials offer a sustainable alternative for food packaging, with biodegradability, renewability, and low carbon footprint, potentially addressing environmental issues and contributing to sustainable development.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2021)

Add to Collection
Article Food Science & Technology

High voltage atmospheric cold plasma treatment of Listeria innocua and Escherichia coli K-12 on Queso Fresco (fresh cheese)

Zifan Wan et al.

Summary: High voltage atmospheric cold plasma (HVACP) is an effective non-thermal technology for decontamination of food products, with minimal effects on product quality. The study demonstrated that HVACP treatment resulted in significant reductions of L. innocua and E. coli K-12 in queso fresco, while maintaining product quality and safety.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Add to Collection
Article Chemistry, Applied

Chitosan and pectin-based films and coatings with active components for application in antimicrobial food packaging

Jelena Jovanovic et al.

Summary: This investigation aimed to develop films and coatings for antimicrobial packaging based on natural biopolymers and active components. Results showed that chitosan-gelatin films had better mechanical properties and antimicrobial effects, while pectin-gelatin films were influenced by lemongrass essential oil. The tested coatings extended the shelf life of stored raspberries.

PROGRESS IN ORGANIC COATINGS (2021)

Add to Collection
Article Acoustics

Combination of supercritical CO2 and high-power ultrasound for the inactivation of fungal and bacterial spores in lipid emulsions

Angela Gomez-Gomez et al.

Summary: This study investigated the intensification of supercritical carbon dioxide (SC-CO2) treatments using high-power ultrasound (HPU) for inactivating fungal and bacterial spores in oil-in-water emulsions. The results showed that HPU enhanced the inactivation of bacterial spores, but had limited impact on fungal spores.

ULTRASONICS SONOCHEMISTRY (2021)

Add to Collection
Review Microbiology

Antimicrobial Properties of Food Nanopackaging: A New Focus on Foodborne Pathogens

Amir Ali Anvar et al.

Summary: Food products contaminated by foodborne pathogens can cause diseases, and efforts are being made to develop novel agents to combat these microorganisms, which may have implications for the COVID-19 pandemic. Nanotechnology has introduced a new food packaging technology utilizing nanomaterials with unique antimicrobial properties to extend food shelf life.

FRONTIERS IN MICROBIOLOGY (2021)

Add to Collection
Article Chemistry, Multidisciplinary

Gelatin-Based Film Integrated with Copper Sulfide Nanoparticles for Active Packaging Applications

Swarup Roy et al.

Summary: The addition of copper sulfide nanoparticles significantly enhances the functional properties of gelatin-based composite films, such as UV blocking and mechanical strength, while maintaining transparency. These composite films also exhibit antibacterial activity, making them suitable for food packaging or biomedical applications.

APPLIED SCIENCES-BASEL (2021)

Add to Collection
Article Food Science & Technology

Recovery of high pressure processing (HPP) induced injured Escherichia coli O157:H7 inhibited by Lactobacillus sakei on vacuum-packed ground beef

Longfeng Wang et al.

Summary: High pressure processing (HPP) is effective in reducing E. coli O157:H7 levels on beef, but the injure and recover action of E. coli O157:H7 can lead to increased beef contamination after HPP disinfection. The recovery of pressure resistant E. coli O157:H7 with background bacteria on beef needs to be carefully evaluated to avoid miscalculations.

FOOD BIOSCIENCE (2021)

Add to Collection
Article Food Science & Technology

Current applications of high-intensity ultrasound with microbial inactivation or stimulation purposes in dairy products

Jonas T. Guimaraes et al.

Summary: Emerging technologies in the food industry have wide applications, with ultrasound treatment technology playing an important role in dairy products.

CURRENT OPINION IN FOOD SCIENCE (2021)

Add to Collection
Article Engineering, Environmental

Fabrication of Environmentally Compatible Biopolymer Films of Pullulan/Piscean Collagen/ZnO Nanocomposite and Their Antifungal Activity

Niveditha Nagappa Bailore et al.

Summary: The study utilized pullulan polysaccharide as a base matrix to fabricate pullulan/collagen blended film doped with zinc oxide nanoparticles. Results showed that the addition of ZnO nanoparticles improved the crystallinity and thermal stability of the nanocomposite films. In addition, the nanoparticles enhanced the mechanical properties of the films, exhibiting antifungal activity against Aspergillus niger, making them potentially useful in the food packaging industry.

JOURNAL OF POLYMERS AND THE ENVIRONMENT (2021)

Add to Collection
Article Food Science & Technology

Improving the quality of vegetable foodstuffs by microwave inactivation

Won-Il Cho et al.

FOOD SCIENCE AND BIOTECHNOLOGY (2020)

Add to Collection
Article Chemistry, Applied

Antimicrobial properties of starch films incorporated with chitosan nanoparticles: In vitro and in vivo evaluation

Ruzanna Ahmad Shapi'i et al.

CARBOHYDRATE POLYMERS (2020)

Add to Collection
Article Food Science & Technology

Evaluation of the economic and environmental sustainability of high pressure processing of foods

Federica Cacace et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2020)

Add to Collection
Article Biochemistry & Molecular Biology

The synergistic effects of cinnamon essential oil and nano TiO2 on antimicrobial and functional properties of sago starch films

Esfahani Arezoo et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

Add to Collection
Article Chemistry, Applied

MgO/carboxymethyl chitosan nanocomposite improves thermal stability, waterproof and antibacterial performance for food packaging

Yanbo Wang et al.

CARBOHYDRATE POLYMERS (2020)

Add to Collection
Article Biophysics

Preparation of antimicrobial and antioxidant gelatin/curcumin composite films for active food packaging application

Swarup Roy et al.

COLLOIDS AND SURFACES B-BIOINTERFACES (2020)

Add to Collection
Article Biotechnology & Applied Microbiology

Microwave pasteurization of apple juice: Modeling the inactivation of Escherichia coli O157:H7 and Salmonella Typhimurium at 80-90 °C

Gabriella Mendes-Oliveira et al.

FOOD MICROBIOLOGY (2020)

Add to Collection
Article Biochemistry & Molecular Biology

Preparation, characterization and antimicrobial activity of polyvinyl alcohol/gum arabic/chitosan composite films incorporated with black pepper essential oil and ginger essential oil

Augustine Amalraj et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

Add to Collection
Article Food Science & Technology

The use of High-Pressure Processing (HPP) to improve the safety and quality of raw coconut (Cocos nucifera L) water

Errol Raghubeer et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2020)

Add to Collection
Article Biotechnology & Applied Microbiology

Gelatin nanocomposite films incorporated with magnetic iron oxide nanoparticles for shelf life extension of grapes

Zaffar Mehmood et al.

JOURNAL OF FOOD SAFETY (2020)

Add to Collection
Article Food Science & Technology

Thermal inactivation of Cronobacter sakazakii ATCC 29544 in powdered infant formula milk using thermostatic radio frequency

Yue Zhang et al.

FOOD CONTROL (2020)

Add to Collection
Article Chemistry, Applied

Furcellaran nanocomposite films: The effect of nanofillers on the structural, thermal, mechanical and antimicrobial properties of biopolymer films

Ewelina Jamroz et al.

CARBOHYDRATE POLYMERS (2020)

Add to Collection
Article Materials Science, Multidisciplinary

Evaluation of New Film Based on Chitosan/Gold Nanocomposites on Antibacterial Property and Wound-Healing Efficacy

Kai Wang et al.

ADVANCES IN MATERIALS SCIENCE AND ENGINEERING (2020)

Add to Collection
Article Chemistry, Multidisciplinary

Effects of Different TiO2Nanoparticles Concentrations on the Physical and Antibacterial Activities of Chitosan-Based Coating Film

Yage Xing et al.

NANOMATERIALS (2020)

Add to Collection
Article Food Science & Technology

Poly(vinyl) alcohol crosslinked composite packaging film containing gold nanoparticles on shelf life extension of banana

Sujan Chowdhury et al.

FOOD PACKAGING AND SHELF LIFE (2020)

Add to Collection
Article Food Science & Technology

Factors that affect high voltage atmospheric cold plasma treatment efficacy on wet distillers' grains: Shelf-life and nutrient composition

Janie McClurkin Moore et al.

JOURNAL OF CEREAL SCIENCE (2020)

Add to Collection
Article Polymer Science

Whey protein isolate edible films incorporated with essential oils: Antimicrobial activity and barrier properties

Hulya Cakmak et al.

POLYMER DEGRADATION AND STABILITY (2020)

Add to Collection
Article Food Science & Technology

Effect of high voltage atmospheric cold plasma on extraction of fenugreek galactomannan and its physicochemical properties

Farhat Rashid et al.

FOOD RESEARCH INTERNATIONAL (2020)

Add to Collection
Article Biochemistry & Molecular Biology

Study on physicochemical properties, antioxidant and antimicrobial activity of okara soluble dietary fiber/sodium carboxymethyl cellulose/thyme essential oil active edible composite films incorporated with pectin

Derong Lin et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

Add to Collection
Article Biochemistry & Molecular Biology

Effect of CuS reinforcement on the mechanical, water vapor barrier, UV-light barrier, and antibacterial properties of alginate-based composite films

Swarup Roy et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

Add to Collection
Article Food Science & Technology

Ultrasound assisted thermal inactivation of spores in foods: Pathogenic and spoilage bacteria, molds and yeasts

Evelyn et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

Add to Collection
Article Food Science & Technology

Antimicrobial Activity of Chitosan-Based Films Enriched with Green Tea Extracts on Murine Norovirus, Escherichia coli, and Listeria innocua

Collins Amankwaah et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE (2020)

Add to Collection
Article Food Science & Technology

Non-thermal effects of microwave processing on inactivation of Clostridium Sporogenes inoculated in salmon fillets

Changkai Guo et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

Add to Collection
Article Biochemistry & Molecular Biology

Chitosan/polypropylene glycol hydrogel composite film designed with TiO2 nanoparticles: A promising scaffold of biomedical applications

Ahmet Ulu et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

Add to Collection
Review Biotechnology & Applied Microbiology

Factors Affecting Microbial Inactivation during High Pressure Processing in Juices and Beverages: A Review

Richard Podolak et al.

JOURNAL OF FOOD PROTECTION (2020)

Add to Collection
Article Chemistry, Applied

Physical properties and antimicrobial activity of bioactive film based on whey protein and Lactobacillus curvatus 54M16 producer of bacteriocins

Antonietta La Storia et al.

FOOD HYDROCOLLOIDS (2020)

Add to Collection
Article Food Science & Technology

Elaboration and characterization of pectin-gellan films added with concentrated supernatant of Streptococcus infantarius fermentations, and EDTA: effects on the growth of Escherichia coli, Staphylococcus aureus and Listeria monocytogenes in a Mexican cheese medium, and physical-mechanical properties

Perla-Yesenia Jimenez-villeda et al.

FOOD SCIENCE AND TECHNOLOGY (2019)

Add to Collection
Article Food Science & Technology

Elaboration and characterization of pectin-gellan films added with concentrated supernatant of Streptococcus infantarius fermentations, and EDTA: effects on the growth of Escherichia coli, Staphylococcus aureus and Listeria monocytogenes in a Mexican cheese medium, and physical-mechanical properties

Perla-Yesenia Jimenez-villeda et al.

FOOD SCIENCE AND TECHNOLOGY (2019)

Add to Collection
Article Food Science & Technology

Effect of high voltage atmospheric cold plasma on inactivation of Listeria innocua on Queso Fresco cheese, cheese model and tryptic soy agar

Zifan Wan et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

Add to Collection
Article Food Science & Technology

Effects of high pressure processing (HPP) on quality attributes of tilapia (Oreochromis niloticus) fillets during refrigerated storage

Laura Suemitsu et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

Add to Collection
Article Chemistry, Physical

Synthesis and Characterization of TiO2-ZnO-MgO Mixed Oxide and Their Antibacterial Activity

Luis M. Anaya-Esparza et al.

MATERIALS (2019)

Add to Collection
Article Materials Science, Characterization & Testing

Sesame protein isolate based bionanocomposite films incorporated with TiO2 nanoparticles: Study on morphological, physical and photocatalytic properties

Nasim Fathi et al.

POLYMER TESTING (2019)

Add to Collection
Article Food Science & Technology

Effect of chitosan/nisin/gallic acid coating on preservation of pork loin in high oxygen modified atmosphere packaging

Yu Cao et al.

FOOD CONTROL (2019)

Add to Collection
Review Food Science & Technology

Heat assisted HPP for the inactivation of bacteria, moulds and yeasts spores in foods: Log reductions and mathematical models

Evelyn et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)

Add to Collection
Article Chemistry, Multidisciplinary

Active Food Packaging Based on Biopolymers and Aroma Compounds: How to Design and Control the Release

Jose Daniel Wicochea-Rodriguez et al.

FRONTIERS IN CHEMISTRY (2019)

Add to Collection
Article Biochemistry & Molecular Biology

Functional characterization of biopolymer based composite film: Incorporation of natural essential oils and antimicrobial agents

Rehana Akhter et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)

Add to Collection
Article Food Science & Technology

Inactivation of Salmonella Enteritidis and Enterococcus faecium NRRL B-2354 in corn flour by radio frequency heating with subsequent freezing

Samet Ozturk et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

Add to Collection
Article Food Science & Technology

Radio frequency inactivation kinetics of Bacillus cereus spores in red pepper powder with different initial water activity

Shunshan Jiao et al.

FOOD CONTROL (2019)

Add to Collection
Article Engineering, Chemical

Airborne disinfection using microwave-based technology: Energy efficient and distinct inactivation mechanism compared with waterborne disinfection

Can Wang et al.

JOURNAL OF AEROSOL SCIENCE (2019)

Add to Collection
Article Chemistry, Applied

Strategy to achieve a 5-log Salmonella inactivation in tender coconut water using high voltage atmospheric cold plasma (HVACP)

Nikhil Kumar Mahnot et al.

FOOD CHEMISTRY (2019)

Add to Collection
Article Materials Science, Multidisciplinary

Synthesis and antifungal activity of soluble starch and sodium alginate capped copper nanoparticles

Aysen Akturk et al.

MATERIALS RESEARCH EXPRESS (2019)

Add to Collection
Article Chemistry, Multidisciplinary

Green-synthesized copper nanoparticles as a potential antifungal against plant pathogens

Nicolaza Pariona et al.

RSC ADVANCES (2019)

Add to Collection
Review Agriculture, Multidisciplinary

Review on high-pressure processing of foods

Gezai Abera Wgiorgis

COGENT FOOD & AGRICULTURE (2019)

Add to Collection
Review Engineering, Environmental

Aminoclays for biological and environmental applications: An updated review

Vu Khac Hoang Bui et al.

CHEMICAL ENGINEERING JOURNAL (2018)

Add to Collection
Article Food Science & Technology

Antimicrobial pectin-gellan films: effects on three foodborne pathogens in a meat medium, and selected physical-mechanical properties

Lorena Trejo-Gonzalez et al.

CYTA-JOURNAL OF FOOD (2018)

Add to Collection
Article Food Science & Technology

Inactivation kinetics for Salmonella typhimurium in red pepper powders treated by radio frequency heating

Sizhuo Hu et al.

FOOD CONTROL (2018)

Add to Collection
Article Food Science & Technology

Thermal inactivation of fungi in chestnuts by hot air assisted radio frequency treatments

Lixia Hou et al.

FOOD CONTROL (2018)

Add to Collection
Article Chemistry, Applied

Preparation of sulfur nanoparticle-incorporated antimicrobial chitosan films

Shiv Shankar et al.

FOOD HYDROCOLLOIDS (2018)

Add to Collection
Article Food Science & Technology

Inactivation kinetics of Escherichia coli O157:H7 and Listeria monocytogenes in apple juice by microwave and conventional thermal processing

Erica Sayuri Siguemoto et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2018)

Add to Collection
Article Biochemistry & Molecular Biology

Development of functional antimicrobial papers using chitosan/starch-silver nanoparticles

Jeyoung Jung et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)

Add to Collection
Article Biochemistry & Molecular Biology

Nano-magnesium oxide reinforced polylactic acid biofilms for food packaging applications

Chetan Swaroop et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)

Add to Collection
Article Food Science & Technology

Inactivation of Escherichia coli O157:H7 and Staphylococcus aureus in red pepper powder using a combination of radio frequency thermal and indirect dielectric barrier discharge plasma non-thermal treatments

Eun Ji Choi et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2018)

Add to Collection
Article Acoustics

Effects of high intensity ultrasound on the inactivation profiles of Escherichia coli K12 and Listeria innocua with salt and salt replacers

Elena S. Inguglia et al.

ULTRASONICS SONOCHEMISTRY (2018)

Add to Collection
Article Food Science & Technology

Antimicrobial pectin-gellan films: effects on three foodborne pathogens in a meat medium, and selected physical-mechanical properties

Lorena Trejo-Gonzalez et al.

CYTA-JOURNAL OF FOOD (2018)

Add to Collection
Article Biotechnology & Applied Microbiology

Radio-Frequency Processing for Inactivation of Salmonella enterica and Enterococcus faecium NRRL B-2354 in Black Peppercorn

Xinyao Wei et al.

JOURNAL OF FOOD PROTECTION (2018)

Add to Collection
Article Chemistry, Multidisciplinary

Degradable and Photocatalytic Antibacterial Au-TiO2/Sodium Alginate Nanocomposite Films for Active Food Packaging

Siying Tang et al.

NANOMATERIALS (2018)

Add to Collection
Article Medical Laboratory Technology

' Antibacterial and antifungal activity of chitosan coated iron oxide nanoparticles

P. Nehra et al.

BRITISH JOURNAL OF BIOMEDICAL SCIENCE (2018)

Add to Collection
Article Chemistry, Applied

Smart edible films based on gelatin and curcumin

Yanina S. Musso et al.

FOOD HYDROCOLLOIDS (2017)

Add to Collection
Article Food Science & Technology

Numerical and experimental studies on a novel Steinmetz treatment chamber for inactivation of Escherichia coli by radio frequency electric fields

Hassan Masood et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2017)

Add to Collection
Article Biochemistry & Molecular Biology

Antimicrobial and physical properties of chitosan films incorporated with turmeric extract

Zeynep Kalaycioglu et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2017)

Add to Collection
Article Food Science & Technology

ZnO-PLA nanocomposite coated paper for antimicrobial packaging application

Hai Zhang et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2017)

Add to Collection
Article Food Science & Technology

Effect of HPP treatment on the safety and quality of beef steak intended for sous vide cooking

Shengqian Sun et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2017)

Add to Collection
Article Materials Science, Characterization & Testing

Antimicrobial activity of collagen material with thymol addition for potential application as wound dressing

Marta Michalska-Sionkowska et al.

POLYMER TESTING (2017)

Add to Collection
Article Chemistry, Applied

Preparation and characterization of agar-based nanocomposite films reinforced with bimetallic (Ag-Cu) alloy nanoparticles

Yasir Ali Arfat et al.

CARBOHYDRATE POLYMERS (2017)

Add to Collection
Article Biotechnology & Applied Microbiology

Mechanisms of Inactivation by High-Voltage Atmospheric Cold Plasma Differ for Escherichia coli and Staphylococcus aureus

L. Han et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2016)

Add to Collection
Article Biotechnology & Applied Microbiology

Modeling the inactivation of psychrotrophic Bacillus cereus spores in beef slurry by 600 MPa HPP combined, with 38-70 °C: Comparing with thermal processing and estimating the energy requirements

Evelyn et al.

FOOD AND BIOPRODUCTS PROCESSING (2016)

Add to Collection
Article Food Science & Technology

Inactivation of Shiga toxin-producing and nonpathogenic Escherichia coli in non-intact steaks cooked in a radio frequency oven

Angela M. Rincon et al.

FOOD CONTROL (2016)

Add to Collection
Article Food Science & Technology

Sustainable and consumer-friendly emerging technologies for application within the meat industry: An overview

Declan J. Troy et al.

MEAT SCIENCE (2016)

Add to Collection
Article Biotechnology & Applied Microbiology

Study on the mechanism of antibacterial action of magnesium oxide nanoparticles against foodborne pathogens

Yiping He et al.

JOURNAL OF NANOBIOTECHNOLOGY (2016)

Add to Collection
Review Food Science & Technology

Inactivation of microorganisms by high isostatic pressure processing in complex matrices: A review

E. Georget et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2015)

Add to Collection
Review Food Science & Technology

Novel food packaging systems with natural antimicrobial agents

Reyhan Irkin et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)

Add to Collection
Article Food Science & Technology

Incorporation of Essential Oils and Nanoparticles in Pullulan Films to Control Foodborne Pathogens on Meat and Poultry Products

Mohamed K. Morsy et al.

JOURNAL OF FOOD SCIENCE (2014)

Add to Collection
Article Engineering, Environmental

Sulfidation of Silver Nanoparticles: Natural Antidote to Their Toxicity

Clement Levard et al.

ENVIRONMENTAL SCIENCE & TECHNOLOGY (2013)

Add to Collection
Article Nanoscience & Nanotechnology

Antimicrobial activity of metal oxide nanoparticles against Gram-positive and Gram-negative bacteria: a comparative study

Ameer Azam et al.

INTERNATIONAL JOURNAL OF NANOMEDICINE (2012)

Add to Collection
Webinars Posters Questions Hubs Funding Journals Papers Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.