Index Catalog // ScholarsArchive@OSU

Start Over

Filtering by: Creator Gayán, E. Academic Affiliation Food Science and Technology Peer Reviewed Yes

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:

by high pressure processing: Effect of essential oils Elisa Gayán 1,2 , J. Antonio Torres 1
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

Full Text:

pathogenic and food spoilage bacterial spores 57 levels found in raw foods (E. Gayán, J. A. Torres, & D