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Creator:: Gayán, E., Torres, J. A., Álvarez, I., and Condón, S.
Abstract:: The effect of bactericidal UV-C treatments (254 nm) on E. coli O157:H7 suspended in apple juice increased synergistically with temperature up to a threshold value. The optimum UV-C treatment temperature was 55 °C yielding a 58.9% synergistic lethal effect. Under these treatment conditions, the UV-heat (UV-H[subscript 55 °C]) lethal variability...
Resource Type:: Article
Full Text:: Gayán, E., Torres, J. A., Alvarez, I., & Condón, S. (2014). Selection of Process Conditions by Risk

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

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

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