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Filtering by: Creator Heil, Daniel P. Academic Affiliation Food Science and Technology Creator Paredes Sabja, Daniel

Molecular mechanism of germination of Clostridium perfringens spores

Creator:

Paredes-Sabja, Daniel

Abstract:

Clostridium perfringens is the causative agent of a wide variety of diseases in animals and humans. C. perfringens can produce more than 15 toxins. However, individual strains produce a subset of these toxins. Although a small percentage of C. perfringens isolates (mostly belonging to type A) produce C. perfringens enterotoxin...

Resource Type:

Dissertation

Full Text:

ABSTRACT OF THE DISSERTATION OF Daniel Paredes-Sabja for the degree of Doctor of Philosophy in Food
High hydrostatic pressure-induced inactivation of bacterial spores

Creator:

Sarker, Mahfuzur R., Akhtar, Saeed, Torres, J. Antonio, and Paredes-Sabja, Daniel

Abstract:

High hydrostatic pressure (HHP) is the most-widely adopted novel non-thermal technology for the commercial pasteurization of foods. However, HHP-induced inactivation of bacterial spores remains a challenge due their resistance to the treatment limits of currently available industrial HHP units (i.e., ~650 MPa and 50°C). Several reports have demonstrated that high...

Resource Type:

Article

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., Sarker1,2, Saeed Ahktar4, J. Antonio Torres3, Daniel Paredes-Sabja1,5,* 3 4 5 1Department of
Hurdle approach to increase the microbial inactivation by high pressure processing: Effect of essential oils

Creator:

Gayan, Elisa, Torres, J. Antonio, and Paredes-Sabja, Daniel

Abstract:

Consumer demand for improved-quality and fresh-like food products have led to the development of new non-thermal preservation methods. High pressure processing (HPP) is currently the novel non-thermal technology best established in the food processing industry. However, many potential HPP applications would require long treatment times to ensure an adequate inactivation...

Resource Type:

Article

Full Text:

,* , and Daniel Paredes-Sabja 3,4 1 Food Process Engineering Group, Deptartment of Food Science and