361 related articles for article (PubMed ID: 17995721)
1. Feasibility of utilizing bioindicators for testing microbial inactivation in sweetpotato purees processed with a continuous-flow microwave system.
Brinley TA; Dock CN; Truong VD; Coronel P; Kumar P; Simunovic J; Sandeep KP; Cartwright GD; Swartzel KR; Jaykus LA
J Food Sci; 2007 Jun; 72(5):E235-42. PubMed ID: 17995721
[TBL] [Abstract][Full Text] [Related]
2. Continuous flow microwave-assisted processing and aseptic packaging of purple-fleshed sweetpotato purees.
Steed LE; Truong VD; Simunovic J; Sandeep KP; Kumar P; Cartwright GD; Swartzel KR
J Food Sci; 2008 Nov; 73(9):E455-62. PubMed ID: 19021801
[TBL] [Abstract][Full Text] [Related]
3. Combined effects of heat, nisin and acidification on the inactivation of Clostridium sporogenes spores in carrot-alginate particles: from kinetics to process validation.
Naim F; Zareifard MR; Zhu S; Huizing RH; Grabowski S; Marcotte M
Food Microbiol; 2008 Oct; 25(7):936-41. PubMed ID: 18721685
[TBL] [Abstract][Full Text] [Related]
4. Characterization of Bacillus subtilis spore inactivation in low-pressure, low-temperature gas plasma sterilization processes.
Roth S; Feichtinger J; Hertel C
J Appl Microbiol; 2010 Feb; 108(2):521-31. PubMed ID: 19659696
[TBL] [Abstract][Full Text] [Related]
5. Contamination flows of Bacillus cereus and spore-forming aerobic bacteria in a cooked, pasteurized and chilled zucchini purée processing line.
Guinebretiere MH; Girardin H; Dargaignaratz C; Carlin F; Nguyen-The C
Int J Food Microbiol; 2003 May; 82(3):223-32. PubMed ID: 12593925
[TBL] [Abstract][Full Text] [Related]
6. Immobilized bacterial spores for use as bioindicators in the validation of thermal sterilization processes.
Serp D; von Stockar U; Marison IW
J Food Prot; 2002 Jul; 65(7):1134-41. PubMed ID: 12117247
[TBL] [Abstract][Full Text] [Related]
7. Influence of relative gas humidity on the inactivation efficiency of a low temperature gas plasma.
Muranyi P; Wunderlich J; Heise M
J Appl Microbiol; 2008 Jun; 104(6):1659-66. PubMed ID: 18194248
[TBL] [Abstract][Full Text] [Related]
8. Evaluation and control of the risk of foodborne pathogens and spoilage bacteria present in Awa-Uirou, a sticky rice cake containing sweet red bean paste.
Okahisa N; Inatsu Y; Juneja VK; Kawamoto S
Foodborne Pathog Dis; 2008 Jun; 5(3):351-9. PubMed ID: 18564913
[TBL] [Abstract][Full Text] [Related]
9. Determination of spore inactivation during thermal and pressure-assisted thermal processing using FT-IR spectroscopy.
Subramanian A; Ahn J; Balasubramaniam VM; Rodriguez-Saona L
J Agric Food Chem; 2006 Dec; 54(26):10300-6. PubMed ID: 17177574
[TBL] [Abstract][Full Text] [Related]
10. Effect of high-power microwave on indicator bacteria for sterilization.
Wu Q
IEEE Trans Biomed Eng; 1996 Jul; 43(7):752-4. PubMed ID: 9216147
[TBL] [Abstract][Full Text] [Related]
11. Some microbiological aspects of inedible rendering processes.
Hansen PI; Olgaard K
Zentralbl Bakteriol Mikrobiol Hyg B; 1984 Dec; 180(1):3-20. PubMed ID: 6441385
[TBL] [Abstract][Full Text] [Related]
12. Inactivation of Bacillus spores inoculated in milk by Ultra High Pressure Homogenization.
Amador Espejo GG; Hernández-Herrero MM; Juan B; Trujillo AJ
Food Microbiol; 2014 Dec; 44():204-10. PubMed ID: 25084664
[TBL] [Abstract][Full Text] [Related]
13. [Suitability of Bacillus subtilis and Bacillus stearothermophilus spores as test organism bioindicators for detecting superheating of steam].
Spicher G; Peters J
Zentralbl Hyg Umweltmed; 1997 Feb; 199(5):462-74. PubMed ID: 9376061
[TBL] [Abstract][Full Text] [Related]
14. Two distinct groups within the Bacillus subtilis group display significantly different spore heat resistance properties.
Berendsen EM; Zwietering MH; Kuipers OP; Wells-Bennik MH
Food Microbiol; 2015 Feb; 45(Pt A):18-25. PubMed ID: 25481058
[TBL] [Abstract][Full Text] [Related]
15. Effect of high-pressure processing and thermal treatment on quality attributes and nutritional compounds of "Songold" plum purée.
González-Cebrino F; García-Parra J; Contador R; Tabla R; Ramírez R
J Food Sci; 2012 Aug; 77(8):C866-73. PubMed ID: 22809197
[TBL] [Abstract][Full Text] [Related]
16. Design and optimization of hot-filling pasteurization conditions: Cupuaçu (Theobroma grandiflorum) fruit pulp case study.
Silva FV; Martins RC; Silva CL
Biotechnol Prog; 2003; 19(4):1261-8. PubMed ID: 12892489
[TBL] [Abstract][Full Text] [Related]
17. Mitochondrial DNA Fragmentation as a Molecular Tool to Monitor Thermal Processing of Plant-Derived, Low-Acid Foods, and Biomaterials.
Caldwell JM; Pérez-Díaz IM; Sandeep KP; Simunovic J; Harris K; Osborne JA; Hassan HM
J Food Sci; 2015 Aug; 80(8):M1804-14. PubMed ID: 26235411
[TBL] [Abstract][Full Text] [Related]
18. A microwave-powered sterilizable interface for aseptic access to bioreactors that are vulnerable to microbial contamination.
Atwater JE; Michalek WF; Wheeler RR; Dahl R; Lunsford TD; Garmon FC; Sauer RL
Biotechnol Prog; 2001; 17(5):847-51. PubMed ID: 11587573
[TBL] [Abstract][Full Text] [Related]
19. C. botulinum inactivation kinetics implemented in a computational model of a high-pressure sterilization process.
Juliano P; Knoerzer K; Fryer PJ; Versteeg C
Biotechnol Prog; 2009; 25(1):163-75. PubMed ID: 19197999
[TBL] [Abstract][Full Text] [Related]
20. Physiological responses of Bacillus amyloliquefaciens spores to high pressure.
Ahn J; Balasubramaniam VM
J Microbiol Biotechnol; 2007 Mar; 17(3):524-9. PubMed ID: 18050959
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]