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Journal Abstract Search

104 related items for PubMed ID: 23764221

  • 1. High pressure homogenization vs heat treatment: safety and functional properties of liquid whole egg.
    Patrignani F, Vannini L, Sado Kamdem SL, Hernando I, Marco-Molés R, Guerzoni ME, Lanciotti R.
    Food Microbiol; 2013 Oct; 36(1):63-9. PubMed ID: 23764221
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  • 3. Modeling the irradiation followed by heat inactivation of Salmonella inoculated in liquid whole egg.
    Alvarez I, Niemira BA, Fan X, Sommers CH.
    J Food Sci; 2007 Jun; 72(5):M145-52. PubMed ID: 17995736
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  • 4. Kinetics model comparison for the inactivation of Salmonella serotypes Enteritidis and Oranienburg in 10% salted liquid whole egg.
    Gurtler JB, Marks HM, Bailey RB, Juneja V, Jones DR.
    Foodborne Pathog Dis; 2013 Jun; 10(6):492-9. PubMed ID: 23763579
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  • 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
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  • 6. High Intensity Ultrasound for Salmonella Enteritidis Inactivation in Culture and Liquid Whole Eggs.
    Techathuvanan C, D'Souza DH.
    J Food Sci; 2018 Jun; 83(6):1733-1739. PubMed ID: 29786837
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  • 9. Design of a combined process for the inactivation of Salmonella Enteritidis in liquid whole egg at 55°C.
    Monfort S, Gayán E, Condón S, Raso J, Alvarez I.
    Int J Food Microbiol; 2011 Feb 28; 145(2-3):476-82. PubMed ID: 21329997
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  • 11. Membrane damage and viability loss of Escherichia coli K-12 and Salmonella enteritidis in liquid egg by thermal death time disk treatment.
    Ukuku DO, Jin T, Zhang H.
    J Food Prot; 2008 Oct 28; 71(10):1988-95. PubMed ID: 18939742
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  • 14. Inactivation of Salmonella enterica serovar Senftenberg 775W in liquid whole egg by ultrahigh pressure homogenization.
    Velázquez-Estrada RM, Hernández-Herrero MM, López-Pedemonte T, Guamis-López B, Roig-Sagués AX.
    J Food Prot; 2008 Nov 28; 71(11):2283-8. PubMed ID: 19044274
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  • 15. Factors affecting thermal resistance of Salmonella enterica serovar enteritidis ODA 99-30581-13 in shell egg contents and use of heat-ozone combinations for egg pasteurization.
    Perry JJ, Yousef AE.
    J Food Prot; 2013 Feb 28; 76(2):213-9. PubMed ID: 23433367
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  • 17. Survival and growth of Salmonella Enteritidis in liquid egg products varying by temperature, product composition, and carbon dioxide concentration.
    Gurtler JB, Conner DE.
    Foodborne Pathog Dis; 2009 Jun 28; 6(5):561-7. PubMed ID: 19388831
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  • 18. Inactivation of Salmonella spp. in liquid whole egg using pulsed electric fields, heat, and additives.
    Monfort S, Saldaña G, Condón S, Raso J, Álvarez I.
    Food Microbiol; 2012 Jun 28; 30(2):393-9. PubMed ID: 22365352
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  • 19. Heat transfer models for predicting Salmonella enteritidis in shell eggs through supply chain distribution.
    Almonacid S, Simpson R, Teixeira A.
    J Food Sci; 2007 Nov 28; 72(9):E508-17. PubMed ID: 18034720
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