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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
Full Text:: inactivation of bacterial spores. Critical Reviews in Microbiology. doi:10.3109/1040841X.2013.788475 10.3109

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:: - butylhydroquinone combination. Journal of Microbiology 46:289-294 Cowan MM (1999) Plant products as antimicrobial

Creator:: Martinez-Monteagudo, Sergio I., Saldana, Marleny D. A., Torres, J. Antonio, and Kennelly, John J.
Abstract:: Conjugated linoleic acid (CLA) has been recently studied for its health-promoting and disease-preventing properties. The objective of this study was to evaluate the effect of pressure (100-600 MPa), temperature (60-120˚C) and treatment time (0-14 min) on CLA content in milk and anhydrous milk fat (AMF) rich in CLA. In milk...
Resource Type:: Article
Full Text:: amyloliquefaciens endospores at high temperature. Applied and Environmental 484 Microbiology, 72(5), 3476-3481

Creator:: Escobedo-Avellaneda, Zamantha, Velazquez, Gonzalo, Torres, J. Antonio, and Welti-Chanes, Jorge
Abstract:: Shelf-life is the time period during which products retain market-acceptable quality while meeting legal and safety requirements. Deterministic models yield single value estimations of shelf-life typically based on average or worst-case values for input parameters. In deterministic calculations, considering the input parameter variability can be challenging. In this study, a...
Resource Type:: Article
Full Text:: risk in the consumption of raw oysters. International Journal of Food 433 Microbiology, (Accepted

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