PAW: Composition, Storability and Preservation Potential on Baby Spinach Leaves … being acknowledged as major sources of microbial contamination. The potential of … and an increase in the oxidation and reduction potential (ORP). PAW , with a…
PEF: Impact on food safety and shelf-life … Microbial inactivation by means of pulsed … briefly review the current knowledge on microbial inactivation by PEF, … in another article. Mechanism of …
PEF in the food industry … animal, vegetable, algae, fungi and microbial cells/tissues. Thus, its … that has long been used to inhibit microbial growth and to thereby preserve … process…
Plasma activated water Water, air and electricity are needed to make plasma activated water (PAW). When air is exposed to an electric…
«Smart yoghurt» - Yoghurt without heat treatment … Shorter fermentation time Similar microbial dynamic of the starter culture … to traditional heat treatment. The microbial dynamics during the fermentation …
The role of food waste in environmental analyses of processed foods … As a rule of thumb, only a small reduction in food waste is needed to …
Ultrasound for drying, freezing and thawing … In the example above, a 65% time reduction to achieve 0ºC was described in …
Ultrasound: impact on food safety and shelf-life … its shelf life: its ability to detach microbial cells from food and surfaces in … equipment and belts) and to break microbial membranes leading to …
UV-C light for food Ultraviolet light is a non-thermal surface decontamination technology that is emitted through the use of lamps.
UV-C Microbial meat reductions –In-pack chicken breast … The inoculaion method impacts the microbial reduction on the meat. With dip … log reduction. No increase in microbial reduction…
UV-C Microbial meat reductions – In-pack topside beef … The lowest dose for maximum microbial reductions was assessed. Main conclusions No microbial reduction was achieved on topside beef …
UV-C Microbial meat reductions –In-pack pork tenderloin … The lowest dose for maximum microbial reductions was assessed. Main … control samples to determine the log reduction achieved. What was investigated/ ……
UV-C Pathogen reductions –In-pack chicken breast … control samples to determine the log reduction achieved. What was investigated/ … examined/ measured The average microbial reduction achieved for each…
UV-C Pathogen reductions –In-pack pork tenderloin … and Staph. aureus recieved no reduction in pathogen level. Listeria … examined/ measured The average microbial reduction achieved for each … dose ofUV…
