169 related articles for article (PubMed ID: 23751540)
1. Effect of pulsed electric fields on microbial inactivation and physico-chemical properties of whole porcine blood.
Boulaaba A; Egen N; Klein G
Food Sci Technol Int; 2014 Apr; 20(3):215-25. PubMed ID: 23751540
[TBL] [Abstract][Full Text] [Related]
2. Microbial inactivation and shelf life comparison of 'cold' hurdle processing with pulsed electric fields and microfiltration, and conventional thermal pasteurisation in skim milk.
Walkling-Ribeiro M; Rodríguez-González O; Jayaram S; Griffiths MW
Int J Food Microbiol; 2011 Jan; 144(3):379-86. PubMed ID: 21078532
[TBL] [Abstract][Full Text] [Related]
3. Antimicrobial effect and shelf-life extension by combined thermal and pulsed electric field treatment of milk.
Walkling-Ribeiro M; Noci F; Cronin DA; Lyng JG; Morgan DJ
J Appl Microbiol; 2009 Jan; 106(1):241-8. PubMed ID: 19054228
[TBL] [Abstract][Full Text] [Related]
4. Milk processed by pulsed electric fields: evaluation of microbial quality, physicochemical characteristics, and selected nutrients at different storage conditions.
Bermúdez-Aguirre D; Fernández S; Esquivel H; Dunne PC; Barbosa-Cánovas GV
J Food Sci; 2011; 76(5):S289-99. PubMed ID: 22417443
[TBL] [Abstract][Full Text] [Related]
5. Physical and structural changes in liquid whole egg treated with high-intensity pulsed electric fields.
Marco-Molés R; Rojas-Graü MA; Hernando I; Pérez-Munuera I; Soliva-Fortuny R; Martín-Belloso O
J Food Sci; 2011 Mar; 76(2):C257-64. PubMed ID: 21535744
[TBL] [Abstract][Full Text] [Related]
6. Inactivation of Escherichia coli in a tropical fruit smoothie by a combination of heat and pulsed electric fields.
Walkling-Ribeiro M; Noci F; Cronin DA; Lyng JG; Morgan DJ
J Food Sci; 2008 Oct; 73(8):M395-9. PubMed ID: 19019120
[TBL] [Abstract][Full Text] [Related]
7. An assessment of the impact of pulsed electric fields processing factors on oxidation, color, texture, and sensory attributes of turkey breast meat.
Arroyo C; Eslami S; Brunton NP; Arimi JM; Noci F; Lyng JG
Poult Sci; 2015 May; 94(5):1088-95. PubMed ID: 25810409
[TBL] [Abstract][Full Text] [Related]
8. Comparative study on shelf life of whole milk processed by high-intensity pulsed electric field or heat treatment.
Odriozola-Serrano I; Bendicho-Porta S; Martín-Belloso O
J Dairy Sci; 2006 Mar; 89(3):905-11. PubMed ID: 16507684
[TBL] [Abstract][Full Text] [Related]
9. Principles and recent applications of novel non-thermal processing technologies for the fish industry-a review.
Zhao YM; de Alba M; Sun DW; Tiwari B
Crit Rev Food Sci Nutr; 2019; 59(5):728-742. PubMed ID: 30580554
[TBL] [Abstract][Full Text] [Related]
10. The influence of process parameters for the inactivation of Listeria monocytogenes by pulsed electric fields.
Alvarez I; Pagán R; Condón S; Raso J
Int J Food Microbiol; 2003 Oct; 87(1-2):87-95. PubMed ID: 12927710
[TBL] [Abstract][Full Text] [Related]
11. Reduction of protease activity in milk by continuous flow high-intensity pulsed electric field treatments.
Bendicho S; Barbosa-Cánovas GV; Martín O
J Dairy Sci; 2003 Mar; 86(3):697-703. PubMed ID: 12703603
[TBL] [Abstract][Full Text] [Related]
12. Inactivation of Penicillum expansum in sour cherry juice, peach and apricot nectars by pulsed electric fields.
Evrendilek GA; Tok FM; Soylu EM; Soylu S
Food Microbiol; 2008 Aug; 25(5):662-7. PubMed ID: 18541164
[TBL] [Abstract][Full Text] [Related]
13. High-intensity pulsed electric field variables affecting Staphylococcus aureus inoculated in milk.
Sobrino-López A; Raybaudi-Massilia R; Martín-Belloso O
J Dairy Sci; 2006 Oct; 89(10):3739-48. PubMed ID: 16960048
[TBL] [Abstract][Full Text] [Related]
14. Hydrophobic and electrostatic interaction chromatography for estimating changes in cell surface charge of Escherichia coli cells treated with pulsed electric fields.
Ukuku DO; Yuk HG; Zhang H
Foodborne Pathog Dis; 2011 Oct; 8(10):1103-9. PubMed ID: 21668373
[TBL] [Abstract][Full Text] [Related]
15. Nonthermal pasteurization of liquid foods using high-intensity pulsed electric fields.
Qin BL; Pothakamury UR; Barbosa-Cánovas GV; Swanson BG
Crit Rev Food Sci Nutr; 1996 Jul; 36(6):603-27. PubMed ID: 8841733
[TBL] [Abstract][Full Text] [Related]
16. Quality-related enzymes in plant-based products: effects of novel food processing technologies part 2: pulsed electric field processing.
Terefe NS; Buckow R; Versteeg C
Crit Rev Food Sci Nutr; 2015; 55(1):1-15. PubMed ID: 24915412
[TBL] [Abstract][Full Text] [Related]
17. Cold storage temperature following pulsed electric fields treatment to inactivate sublethally injured microorganisms and extend the shelf life of green tea infusions.
Zhao W; Yang R; Wang M
Int J Food Microbiol; 2009 Feb; 129(2):204-8. PubMed ID: 19138809
[TBL] [Abstract][Full Text] [Related]
18. High intensity pulsed electric fields applied to egg white: effect on Salmonella Enteritidis inactivation and protein denaturation.
Jeantet R; Baron F; Nau F; Roignant M; Brulé G
J Food Prot; 1999 Dec; 62(12):1381-6. PubMed ID: 10606141
[TBL] [Abstract][Full Text] [Related]
19. Kinetics of peroxidase inactivation in carrot juice treated with pulsed electric fields.
Quintão-Teixeira LJ; Soliva-Fortuny R; Mota Ramos A; Martín-Belloso O
J Food Sci; 2013 Feb; 78(2):E222-8. PubMed ID: 23317379
[TBL] [Abstract][Full Text] [Related]
20. Physicochemical and sensory properties of beef muscles after Pulsed Electric Field processing.
Kantono K; Hamid N; Oey I; Wang S; Xu Y; Ma Q; Faridnia F; Farouk M
Food Res Int; 2019 Jul; 121():1-11. PubMed ID: 31108729
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
