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Reyes-Jurado F, Soto-Reyes N, Dávila-Rodríguez M, Lorenzo-Leal A, Jiménez-Munguía M, Mani-López E, López-Malo A. Plant-Based Milk Alternatives: Types, Processes, Benefits, and Characteristics. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1952421] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- F. Reyes-Jurado
- Chemical and Food Engineering Department, Universidad De Las Américas Puebla, Cholula, Puebla, Mexico
| | - N. Soto-Reyes
- Chemical and Food Engineering Department, Universidad De Las Américas Puebla, Cholula, Puebla, Mexico
| | - M. Dávila-Rodríguez
- Chemical and Food Engineering Department, Universidad De Las Américas Puebla, Cholula, Puebla, Mexico
| | - A.C. Lorenzo-Leal
- Chemical and Food Engineering Department, Universidad De Las Américas Puebla, Cholula, Puebla, Mexico
| | - M.T. Jiménez-Munguía
- Chemical and Food Engineering Department, Universidad De Las Américas Puebla, Cholula, Puebla, Mexico
| | - E. Mani-López
- Chemical and Food Engineering Department, Universidad De Las Américas Puebla, Cholula, Puebla, Mexico
| | - A. López-Malo
- Chemical and Food Engineering Department, Universidad De Las Américas Puebla, Cholula, Puebla, Mexico
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Ni Y, Tang X, Fan L. Improvement in physical and thermal stability of cloudy ginkgo beverage during autoclave sterilization: Effects of microcrystalline cellulose and gellan gum. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110062] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Zhu H, Xu Y, Qi G, Wang S, Wang H. Modeling the combined effect of high hydrostatic pressure and mild heat on the sub‐lethal injury of
Listeria monocytogenes
by
Box–Behnken
design. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13480] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Hua Zhu
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business University (BTBU) Beijing China
- Department of Food Quality and Safety, College of EngineeringChina Pharmaceutical University Nanjing China
| | - Yanyan Xu
- Department of PharmacyLishui Hospital of Zhejiang University Lishui China
| | - Guohong Qi
- Department of Food Quality and Safety, College of EngineeringChina Pharmaceutical University Nanjing China
| | - Suilou Wang
- Department of Food Quality and Safety, College of EngineeringChina Pharmaceutical University Nanjing China
| | - Haixiang Wang
- Department of Food Quality and Safety, College of EngineeringChina Pharmaceutical University Nanjing China
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Hsiao YT, Wang CY. Microbial Shelf-Life, Starch Physicochemical Properties, and in Vitro Digestibility of Pigeon Pea Milk Altered by High Pressure Processing. Molecules 2020; 25:E2516. [PMID: 32481610 PMCID: PMC7321331 DOI: 10.3390/molecules25112516] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2020] [Revised: 05/25/2020] [Accepted: 05/25/2020] [Indexed: 12/02/2022] Open
Abstract
This study examined the effects of high-pressure processing (HPP) on microbial shelf-life, starch contents, and starch gelatinization characteristics of pigeon pea milk. HPP at 200 MPa/240 s, 400 MPa/210 s, and 600 MPa/150 s reduced the count of Escherichia coli O157:H7 in pigeon pea milk by more than 5 log CFU/mL. During the subsequent 21-day refrigerated storage period, the same level of microbial safety was achieved in both HPP-treated and high-temperature short-time (HTST)-pasteurized pigeon pea milk. Differential scanning calorimetry and scanning electron microscope revealed that HPP at 600 MPa and HTST caused a higher degree of gelatinization in pigeon pea milk, with enthalpy of gelatinization (∆H) being undetectable for both treatments. In contrast, HPP at 400 MPa led to an increase in the onset temperature, peak temperature, and conclusion temperature, and a decrease in ∆H, with gelatinization percentages only reaching 18.4%. Results of an in vitro digestibility experiment indicate that maximum resistant starch and slowly digestible starch contents as well as a decreased glycemic index were achieved with HPP at 400 MPa. These results demonstrate that HPP not only prolongs the shelf-life of pigeon pea milk but also alters the structural characteristics of starches and enhances the nutritional value.
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Affiliation(s)
| | - Chung-Yi Wang
- Department of Biotechnology, National Formosa University, Yunlin 632, Taiwan;
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Zhao L, Zhang M, Wang H, Devahastin S. Effect of carbon dots in combination with aqueous chitosan solution on shelf life and stability of soy milk. Int J Food Microbiol 2020; 326:108650. [PMID: 32402916 DOI: 10.1016/j.ijfoodmicro.2020.108650] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2020] [Revised: 04/16/2020] [Accepted: 04/25/2020] [Indexed: 01/10/2023]
Abstract
Use of carbon dots (CDs) in combination with aqueous chitosan solution to extend shelf life and improve stability of soy milk was investigated. Soy milk samples with chitosan solution (0.00%, 0.08%, 0.12%, 0.16% and 0.20%) and banana-based CDs (4%, 6% and 8%) were prepared and stored at room temperature (25-30 °C) for shelf life evaluation. Soy milk with 0.16% chitosan solution exhibited improved stability as evident by increased viscosity, stability coefficient, zeta potential and decreased centrifugation rate compared with soy milk without chitosan. The suitable amount of carbon dots could effectively inhibit the growth of Escherichia coli, Staphylococcus aureus and Bacillus subtilis. Soy milk with 0.16% chitosan and 8% CDs exhibited longer shelf life and significantly lower total bacterial count after storage at room temperature for up to 4 days. Electronic nose-based flavor characteristics of all treated soy milk samples were not far from that of the control sample.
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Affiliation(s)
- Linlin Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; International Joint Laboratory on Food Safety, Jiangnan University, 214122 Wuxi, Jiangsu, China.
| | - Haixiang Wang
- Yechun Food Production and Distribution Co., Ltd., 225000 Yangzhou, Jiangsu, China
| | - Sakamon Devahastin
- Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, 126 Pracha u-tid Road, Tungkru, Bangkok 10140, Thailand
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Munekata PES, Domínguez R, Budaraju S, Roselló-Soto E, Barba FJ, Mallikarjunan K, Roohinejad S, Lorenzo JM. Effect of Innovative Food Processing Technologies on the Physicochemical and Nutritional Properties and Quality of Non-Dairy Plant-Based Beverages. Foods 2020; 9:foods9030288. [PMID: 32143400 PMCID: PMC7142651 DOI: 10.3390/foods9030288] [Citation(s) in RCA: 69] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2020] [Revised: 02/26/2020] [Accepted: 02/29/2020] [Indexed: 11/16/2022] Open
Abstract
Increase in allergenicity towards cow’s milk, lactose intolerance, the prevalence of hypercholesterolemia, and flexitarian choice of food consumption have increased the market for cow’s milk alternatives. Non-dairy plant-based beverages are useful alternatives because of the presence of bioactive components with health-promoting properties, which attract health-conscious consumers. However, the reduced nutritional value and sensory acceptability of the plant-based beverages (such as flavor, taste, and solubility) compared to cow’s milk pose a big threat to its place in the market. Thermal treatments are commonly used to ensure the quality of plant-based beverages during storage. However, the application of high temperatures can promote the degradation of thermolabile compounds and some detrimental reactions, thus reducing protein digestibility and amino acid availability of non-dairy plant-based beverages substitutes. New and advanced food processing technologies, such as high-pressure processing, high-pressure homogenization, pulsed electric fields, and ultrasound, are being researched for addressing the issues related to shelf life increase, emulsion stability, preservation of nutritional content and sensorial acceptability of the final product. However, the literature available on the application of non-thermal processing technologies on the physicochemical and nutritional properties of plant-based beverages is scarce. Concerted research efforts are required in the coming years in the functional plant-based beverages sector to prepare newer, tailor-made products which are palatable as well as nutritionally adequate.
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Affiliation(s)
- Paulo E. S. Munekata
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (R.D.)
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (R.D.)
| | - Sravanthi Budaraju
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA; (S.B.); (K.M.); (S.R.)
| | - Elena Roselló-Soto
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n 46100 Burjassot, València, Spain (F.J.B.)
| | - Francisco J. Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n 46100 Burjassot, València, Spain (F.J.B.)
| | - Kumar Mallikarjunan
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA; (S.B.); (K.M.); (S.R.)
| | - Shahin Roohinejad
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA; (S.B.); (K.M.); (S.R.)
- Burn and Wound Healing Research Center, Division of Food and Nutrition, Shiraz University of Medical Sciences, 71348-14336 Shiraz, Iran
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (R.D.)
- Correspondence: ; Tel.: +34-988-548-277
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Shimoyamada M. Current Status of Soymilk Processing and Structural Elucidation of Soymilk Components. J JPN SOC FOOD SCI 2020. [DOI: 10.3136/nskkk.67.45] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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9
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Health issues and technological aspects of plant-based alternative milk. Food Res Int 2020; 131:108972. [PMID: 32247441 DOI: 10.1016/j.foodres.2019.108972] [Citation(s) in RCA: 97] [Impact Index Per Article: 24.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2019] [Revised: 12/08/2019] [Accepted: 12/30/2019] [Indexed: 12/30/2022]
Abstract
A growing number of consumers opt for plant-based milk substitutes for medical reasons, like cow's milk protein allergy (CMPA), lactose intolerance (LI), or as a lifestyle choice. Plant-based milk substitutes, or plant extracts, are water-soluble extracts of legumes, oilseeds, cereals or pseudocereals that resemble bovine milk in appearance. It is produced by reducing the size of the raw material, extracted in water and subsequently homogenized, being an alternative to cow's milk. They are considered cow's milk replacers due to similar chemical composition and can also be used as a substitute for direct use or in some animal milk-based preparations. On the other hand, these substitutes exhibit different sensory characteristics, stability and nutritional composition from cow's milk. They are manufactured by extracting the raw material in water, separating the liquid, and formulating the final product. Others process like homogenization and thermal treatments are indispensable to improve the suspension and microbiological stabilities of the final product so that can be consumed. However new and advanced non-thermal processing technologies such as ultra-high pressure homogenization and pulsed electric field processing are being researched for tackling the problems related to increase of shelf life, emulsion stability, nutritional completeness and sensory acceptability without the use of high temperatures. Some pre-treatments such as peeling, bleaching or soaking can be performed on the raw material in order to improve the final product. The nutritional properties are influenced by the plant source, processing, and fortification. The addition of other ingredients as sugar, oil and flavorings is done to the plant-based milk substitute to make them more palatable and be more acceptable to consumers. Thus, the aim is to review the main reasons for the consumption of plant-based milk substitute as well as the raw materials used and the technological aspects of its production.
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Peyrano F, de Lamballerie M, Avanza MV, Speroni F. Rheological characterization of the thermal gelation of cowpea protein isolates: Effect of pretreatments with high hydrostatic pressure or calcium addition. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108472] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Ni Y, Zhang Z, Fan L, Li J. Evaluation of physical stability of high pressure homogenization treatment cloudy ginkgo beverages. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.008] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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Schmidt M, Zannini E, Arendt EK. Recent Advances in Physical Post-Harvest Treatments for Shelf-Life Extension of Cereal Crops. Foods 2018; 7:E45. [PMID: 29565832 PMCID: PMC5920410 DOI: 10.3390/foods7040045] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2018] [Revised: 03/14/2018] [Accepted: 03/21/2018] [Indexed: 11/17/2022] Open
Abstract
As a result of the rapidly growing global population and limited agricultural area, sufficient supply of cereals for food and animal feed has become increasingly challenging. Consequently, it is essential to reduce pre- and post-harvest crop losses. Extensive research, featuring several physical treatments, has been conducted to improve cereal post-harvest preservation, leading to increased food safety and sustainability. Various pests can lead to post-harvest losses and grain quality deterioration. Microbial spoilage due to filamentous fungi and bacteria is one of the main reasons for post-harvest crop losses and mycotoxins can induce additional consumer health hazards. In particular, physical treatments have gained popularity making chemical additives unnecessary. Therefore, this review focuses on recent advances in physical treatments with potential applications for microbial post-harvest decontamination of cereals. The treatments discussed in this article were evaluated for their ability to inhibit spoilage microorganisms and degrade mycotoxins without compromising the grain quality. All treatments evaluated in this review have the potential to inhibit grain spoilage microorganisms. However, each method has some drawbacks, making industrial application difficult. Even under optimal processing conditions, it is unlikely that cereals can be decontaminated of all naturally occurring spoilage organisms with a single treatment. Therefore, future research should aim for the development of a combination of treatments to harness their synergistic properties and avoid grain quality deterioration. For the degradation of mycotoxins the same conclusion can be drawn. In addition, future research must investigate the fate of degraded toxins, to assess the toxicity of their respective degradation products.
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Affiliation(s)
- Marcus Schmidt
- School of Food and Nutritional Sciences, University College Cork, Western Road, T12 Y337 Cork, Ireland.
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, Western Road, T12 Y337 Cork, Ireland.
| | - Elke K Arendt
- School of Food and Nutritional Sciences, University College Cork, Western Road, T12 Y337 Cork, Ireland.
- Alimentary Pharmabotic Centre Microbiome Institute, University College Cork, T12 Y337 Cork, Ireland.
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Ultra High Pressure Homogenization of Soy Milk: Effect on Quality Attributes during Storage. BEVERAGES 2016. [DOI: 10.3390/beverages2020015] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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14
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Manassero CA, Vaudagna SR, Sancho AM, Añón MC, Speroni F. Combined high hydrostatic pressure and thermal treatments fully inactivate trypsin inhibitors and lipoxygenase and improve protein solubility and physical stability of calcium-added soymilk. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.04.005] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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15
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Stratakos AC, Linton M, Tessema GT, Skjerdal T, Patterson MF, Koidis A. Effect of high pressure processing in combination with Weissella viridescens as a protective culture against Listeria monocytogenes in ready-to-eat salads of different pH. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.09.020] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Li T, Rui X, Wang K, Jiang M, Chen X, Li W, Dong M. Study of the dynamic states of water and effects of high-pressure homogenization on water distribution in tofu by using low-field nuclear magnetic resonance. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.03.008] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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17
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Mäkinen OE, Wanhalinna V, Zannini E, Arendt EK. Foods for Special Dietary Needs: Non-dairy Plant-based Milk Substitutes and Fermented Dairy-type Products. Crit Rev Food Sci Nutr 2015; 56:339-49. [DOI: 10.1080/10408398.2012.761950] [Citation(s) in RCA: 182] [Impact Index Per Article: 20.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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18
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Toro-Funes N, Bosch-Fusté J, Veciana-Nogués M, Vidal-Carou M. Changes of isoflavones and protein quality in soymilk pasteurised by ultra-high-pressure homogenisation throughout storage. Food Chem 2014; 162:47-53. [DOI: 10.1016/j.foodchem.2014.04.019] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2013] [Revised: 04/01/2014] [Accepted: 04/04/2014] [Indexed: 11/16/2022]
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Poliseli-Scopel FH, Hernández-Herrero M, Guamis B, Ferragut V. Sterilization and aseptic packaging of soymilk treated by ultra high pressure homogenization. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2014.01.001] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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20
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Giri SK, Mangaraj S. Processing Influences on Composition and Quality Attributes of Soymilk and its Powder. FOOD ENGINEERING REVIEWS 2012. [DOI: 10.1007/s12393-012-9053-0] [Citation(s) in RCA: 69] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Chen WQ, Heymann G, Kursula P, Rosner M, Hengstschläger M, Huppertz H, Lubec G. Effects of Gigapascal Level Pressure on Protein Structure and Function. J Phys Chem B 2012; 116:1100-10. [DOI: 10.1021/jp207864c] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Wei-Qiang Chen
- Department of Pediatrics, Medical University of Vienna, Währinger Gürtel 18, 1090 Vienna, Austria
| | - Gunter Heymann
- Institute of General, Inorganic and Theoretical Chemistry, University of Innsbruck, Innrain 52; 6020 Innsbruck, Austria
| | - Petri Kursula
- Department of Biochemistry, University of Oulu, PL3000; 90014 Oulu, Finland
- Centre for Structural Systems Biology (CSSB-HZI), German Electron Synchrotron (DESY), Notkestraße 85, 22607 Hamburg, Germany
| | - Margit Rosner
- Institute of Medical Genetics, Medical University of Vienna, Währinger Straße 10, 1090 Vienna, Austria
| | - Markus Hengstschläger
- Institute of Medical Genetics, Medical University of Vienna, Währinger Straße 10, 1090 Vienna, Austria
| | - Hubert Huppertz
- Institute of General, Inorganic and Theoretical Chemistry, University of Innsbruck, Innrain 52; 6020 Innsbruck, Austria
| | - Gert Lubec
- Department of Pediatrics, Medical University of Vienna, Währinger Gürtel 18, 1090 Vienna, Austria
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Han Y, Jiang Y, Xu X, Sun X, Xu B, Zhou G. Effect of high pressure treatment on microbial populations of sliced vacuum-packed cooked ham. Meat Sci 2011; 88:682-8. [DOI: 10.1016/j.meatsci.2011.02.029] [Citation(s) in RCA: 62] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2010] [Revised: 02/24/2011] [Accepted: 02/28/2011] [Indexed: 11/28/2022]
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23
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The microbiological quality of commercial herb and spice preparations used in the formulation of a chicken supreme ready meal and microbial survival following a simulated industrial heating process. Food Control 2011. [DOI: 10.1016/j.foodcont.2010.10.014] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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