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Anthocyanins are potent natural antioxidants with acclaimed health benefits and are also used as industrial colourants. These functions are based on the types and amounts of anthocyanins present in th...
The inactivation behavior of four kinds of bacterial spores by thermal treatments combined with high hydrostatic pressure (HHP) were investigated in a temperature range of 35-120°C and in a pressure r...
The pressure range that prevents growth of microorganisms (two yeast, three lactic acid bacteria, E. coli, three bacilli and one clostridium) was investigated in order to apply it to food processing. ...
The effects of pH, the major food ingredients sodium chloride, sucrose, protein and organic acids on Escherichia coli inactivation by hydrostatic pressure treatment with the addition of allyl isothioc...
The combined effect of mild heating and pressurization on germination and inactivation of Bacillus subtilis spores was investigated. The spore count decreased remarkably at 60°C+80MPa in glucose broth...
The influence of pressure and temperature, in the presence (in glucose broth, GB) or absence (in phosphate buffer, PB) of nutrients, on hydrostatic pressure (HP) induced-germination and inactivation o...
Ovine milk that had been standardized to 6% fat was inoculated with Escherichia coli 405 CECT and Pseudomonas fluorescens 378 CECT at a rate of 106 and 107 cfu/ml, respectively, and treated with high ...
The pressure resistance of microbes (14 genera) was investigated at pressures ranging from 300 MPa to 500 MPa at 20°C for 20 min using a compact pressure vessel. Acinetobacter sp., Pseudomonas fluores...
The effect of hydrostatic pressure sterilization was investigated in tomato juice. Saccharomyces bailii and Bacillus coagulans were used as the test microorganisms added to the tomato juice. The logar...

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