1
|
Jeong SH, Lee HB, Lee DU. Effects of Pulsed Electric Field on Meat Tenderization and Microbial Decontamination: A Review. Food Sci Anim Resour 2024; 44:239-254. [PMID: 38764506 PMCID: PMC11097037 DOI: 10.5851/kosfa.2023.e82] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2023] [Revised: 11/23/2023] [Accepted: 12/19/2023] [Indexed: 05/21/2024] Open
Abstract
This review sought to categorize studies on meat tenderization and safety through pulsed electric field (PEF) treatment, with a particular focus on reconciling conflicting findings regarding the tenderization effect (i.e., the primary outcome of PEF treatment) and to discuss the underlying mechanisms of these effects. While the tenderization effect may vary depending on the homogeneity of PEF treatment and variations in the conditions of texture measurements, the protein associated with tenderization was degraded by PEF treatment in most studies. PEF technology enables the delivery of a high voltage for a brief duration, typically in the microsecond range, making it a non-thermal technology. One of the distinct advantages of PEF is its ability to preserve the freshness of meat due to its exceptionally short treatment time. While PEF studies have traditionally centered on pasteurizing liquid foods, research on its application to meat is steadily expanding. Therefore, this review aims to elucidate the mechanisms of PEF and provide current insights into the applications of this technology for meat tenderization and microbial inactivation.
Collapse
Affiliation(s)
- Se-Ho Jeong
- Department of Food Science and
Biotechnology, Chung-Ang University, Anseong 17546,
Korea
| | - Han-Beak Lee
- Department of Food Science and
Biotechnology, Chung-Ang University, Anseong 17546,
Korea
| | - Dong-Un Lee
- Department of Food Science and
Biotechnology, Chung-Ang University, Anseong 17546,
Korea
| |
Collapse
|
2
|
Lee Y, Yoon Y. Principles and Applications of Non-Thermal Technologies for Meat Decontamination. Food Sci Anim Resour 2024; 44:19-38. [PMID: 38229860 PMCID: PMC10789560 DOI: 10.5851/kosfa.2023.e72] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 10/19/2023] [Accepted: 10/25/2023] [Indexed: 01/18/2024] Open
Abstract
Meat contains high-value protein compounds that might degrade as a result of oxidation and microbial contamination. Additionally, various pathogenic and spoilage microorganisms can grow in meat. Moreover, contamination with pathogenic microorganisms above the infectious dose has caused foodborne illness outbreaks. To decrease the microbial population, traditional meat preservation methods such as thermal treatment and chemical disinfectants are used, but it may have limitations for the maintenance of meat quality or the consumers acceptance. Thus, non-thermal technologies (e.g., high-pressure processing, pulsed electric field, non-thermal plasma, pulsed light, supercritical carbon dioxide technology, ozone, irradiation, ultraviolet light, and ultrasound) have emerged to improve the shelf life and meat safety. Non-thermal technologies are becoming increasingly important because of their advantages in maintaining low temperature, meat nutrition, and short processing time. Especially, pulsed light and pulsed electric field treatment induce few sensory and physiological changes in high fat and protein meat products, making them suitable for the application. Many research results showed that these non-thermal technologies may keep meat fresh and maintain heat-sensitive elements in meat products.
Collapse
Affiliation(s)
- Yewon Lee
- Risk Analysis Research Center, Sookmyung
Women’s University, Seoul 04310, Korea
| | - Yohan Yoon
- Risk Analysis Research Center, Sookmyung
Women’s University, Seoul 04310, Korea
- Department of Food and Nutrition,
Sookmyung Women’s University, Seoul 04310, Korea
| |
Collapse
|
3
|
Zare F, Ghasemi N, Bansal N, Hosano H. Advances in pulsed electric stimuli as a physical method for treating liquid foods. Phys Life Rev 2023; 44:207-266. [PMID: 36791571 DOI: 10.1016/j.plrev.2023.01.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2023] [Accepted: 01/28/2023] [Indexed: 02/05/2023]
Abstract
There is a need for alternative technologies that can deliver safe and nutritious foods at lower costs as compared to conventional processes. Pulsed electric field (PEF) technology has been utilised for a plethora of different applications in the life and physical sciences, such as gene/drug delivery in medicine and extraction of bioactive compounds in food science and technology. PEF technology for treating liquid foods involves engineering principles to develop the equipment, and quantitative biochemistry and microbiology techniques to validate the process. There are numerous challenges to address for its application in liquid foods such as the 5-log pathogen reduction target in food safety, maintaining the food quality, and scale up of this physical approach for industrial integration. Here, we present the engineering principles associated with pulsed electric fields, related inactivation models of microorganisms, electroporation and electropermeabilization theory, to increase the quality and safety of liquid foods; including water, milk, beer, wine, fruit juices, cider, and liquid eggs. Ultimately, we discuss the outlook of the field and emphasise research gaps.
Collapse
Affiliation(s)
- Farzan Zare
- School of Information Technology and Electrical Engineering, The University of Queensland, Brisbane, St Lucia QLD 4072, Australia; School of Agriculture and Food Sciences, The University of Queensland, St Lucia QLD 4072, Australia
| | - Negareh Ghasemi
- School of Information Technology and Electrical Engineering, The University of Queensland, Brisbane, St Lucia QLD 4072, Australia
| | - Nidhi Bansal
- School of Agriculture and Food Sciences, The University of Queensland, St Lucia QLD 4072, Australia
| | - Hamid Hosano
- Biomaterials and Bioelectrics Department, Institute of Industrial Nanomaterials, Kumamoto University, Kumamoto 860-8555, Japan.
| |
Collapse
|
4
|
Dogan OB, Aditya A, Ortuzar J, Clarke J, Wang B. A systematic review and meta-analysis of the efficacy of processing stages and interventions for controlling Campylobacter contamination during broiler chicken processing. Compr Rev Food Sci Food Saf 2021; 21:227-271. [PMID: 34730272 DOI: 10.1111/1541-4337.12860] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 09/16/2021] [Accepted: 09/17/2021] [Indexed: 12/13/2022]
Abstract
Systematic review and meta-analysis were conducted to quantify the effects of processing stages and interventions on the prevalence and concentration of Campylobacter on broiler carcasses. To comprehensively capture relevant evidence, six databases were searched using the keywords "Campylobacter" and "broiler chicken." The literature search yielded 10,450 unique citations, and after applying predetermined inclusion and exclusion criteria, 72 and 53 relevant citations were included in meta-analyses for processing stages and interventions, respectively. As the two primary outcomes, log reduction and prevalence changes were estimated for each stage or intervention using a random-effects meta-analysis approach whenever possible. The outcome-level quality assessment was conducted following the Grading of Recommendations Assessment, Development, and Evaluation (GRADE) approach. The analysis revealed that scalding and chilling majorly reduces the prevalence and concentration of Campylobacter. Immersion chilling reduces the concentration regardless of chemical additives, but its effect on prevalence is not conclusive. The effects of carcass washing applications remain uncertain due to the inconsistency and imprecision of both outcomes. Defeathering and evisceration were identified as stages that can increase both prevalence and concentration. Both chemical and physical processing interventions provide limited efficacy in concentration and prevalence reduction. Major limitations of the review were inconsistency and imprecision at the outcome level and reporting issues and data gaps at the study level. The results are expected to inform quantitative microbial risk assessment model development and support evidence-based decision-making.
Collapse
Affiliation(s)
- Onay B Dogan
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska, USA
| | - Anand Aditya
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska, USA
| | - Juan Ortuzar
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska, USA
| | - Jennifer Clarke
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska, USA.,Department of Statistics, University of Nebraska-Lincoln, Lincoln, Nebraska, USA
| | - Bing Wang
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, Nebraska, USA
| |
Collapse
|
5
|
Barroug S, Chaple S, Bourke P. Combination of Natural Compounds With Novel Non-thermal Technologies for Poultry Products: A Review. Front Nutr 2021; 8:628723. [PMID: 34169086 PMCID: PMC8217606 DOI: 10.3389/fnut.2021.628723] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2020] [Accepted: 03/18/2021] [Indexed: 11/13/2022] Open
Abstract
Ensuring safe, fresh, and healthy food across the shelf life of a commodity is an ongoing challenge, with the driver to minimize chemical additives and their residues in the food processing chain. High-value fresh protein products such as poultry meat are very susceptible to spoilage due to oxidation and bacterial contamination. The combination of non-thermal processing interventions with nature-based alternatives is emerging as a useful tool for potential adoption for safe poultry meat products. Natural compounds are produced by living organisms that are extracted from nature and can be used as antioxidant, antimicrobial, and bioactive agents and are often employed for other existing purposes in food systems. Non-thermal technology interventions such as high-pressure processing, pulsed electric field, ultrasound, irradiation, and cold plasma technology are gaining increasing importance due to the advantages of retaining low temperatures, nutrition profiles, and short treatment times. The non-thermal unit process can act as an initial obstacle promoting the reduction of microflora, while natural compounds can provide an active obstacle either in addition to processing or during storage time to maintain quality and inhibit and control growth of residual contaminants. This review presents the application of natural compounds along with emerging non-thermal technologies to address risks in fresh poultry meat.
Collapse
Affiliation(s)
- Soukaina Barroug
- School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland
| | - Sonal Chaple
- School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland
| | - Paula Bourke
- School of Biosystems and Food Engineering, University College Dublin, Dublin, Ireland
- School of Biological Sciences, Institute Global Food Security, The Queens University Belfast, Belfast, United Kingdom
| |
Collapse
|
6
|
Soro AB, Whyte P, Bolton DJ, Tiwari BK. Strategies and novel technologies to control Campylobacter in the poultry chain: A review. Compr Rev Food Sci Food Saf 2020; 19:1353-1377. [PMID: 33337085 DOI: 10.1111/1541-4337.12544] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2019] [Revised: 01/06/2020] [Accepted: 01/15/2020] [Indexed: 12/15/2022]
Abstract
Campylobacteriosis is one of the most common bacterial infections worldwide causing economic costs. The high prevalence of Campylobacter spp. in poultry meat is a result of several contamination and cross-contamination sources through the production chain. Moreover, survival mechanisms, such as biofilm formation, viable but nonculturable state, and antimicrobial resistance, enable its persistence during food processing. Therefore, mitigation strategies are necessary in order to avoid and/or inactivate Campylobacter at farm, abattoir, industry, and retail level. In this review, a number of potential strategies and novel technologies that could reduce the prevalence of Campylobacter in poultry meat have been identified and evaluated to provide a useful overview. At farm level for instance, biosecurity, bacteriocins, probiotics, feed and water additives, bacteriophages, and vaccination could potentially reduce colonization in chicken flocks. However, current technologies used in the chicken slaughter and processing industry may be less effective against this foodborne pathogen. Novel technologies and strategies such as cold plasma, ultraviolet light, high-intensity light pulses, pulsed electric fields, antimicrobials, and modified atmosphere packaging are discussed in this review for reducing Campylobacter contamination. Although these measures have achieved promising results, most have not been integrated within processing operations due to a lack of knowledge or an unwillingness to implement these into existing processing systems. Furthermore, a combination of existing and novel strategies might be required to decrease the prevalence of this pathogen in poultry meat and enhance food safety. Therefore, further research will be essential to assess the effectiveness of all these strategies.
Collapse
Affiliation(s)
- Arturo B Soro
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Ireland.,UCD School of Veterinary Medicine, University College Dublin, Belfield, Ireland
| | - Paul Whyte
- UCD School of Veterinary Medicine, University College Dublin, Belfield, Ireland
| | - Declan J Bolton
- Department of Food Safety, Teagasc Food Research Centre, Ashtown, Ireland
| | - Brijesh K Tiwari
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown, Ireland
| |
Collapse
|
7
|
Osae R, Essilfie G, Alolga RN, Akaba S, Song X, Owusu-Ansah P, Zhou C. Application of non-thermal pretreatment techniques on agricultural products prior to drying: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2585-2599. [PMID: 31975406 DOI: 10.1002/jsfa.10284] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/08/2019] [Revised: 01/19/2020] [Accepted: 01/24/2020] [Indexed: 05/28/2023]
Abstract
BACKGROUND Most agricultural crops contain high moisture content (80-95% wet basis (wb)) which makes them very susceptible to microbial damage leading to shorter shelf-life and high postharvest losses. The high perishability of these agricultural products requires preservation techniques to prolong their shelf-lives. Drying remains an important component of processing in this regard. Therefore, any pretreatment methods for drying agricultural product that decreases the moisture content and minimizes drying time by conserving the quality of the crop product is of prime significance. This article is a comprehensive review of recent developments of non-thermal pretreatment (NTP) methods. A summary of their significance, emerging and innovative methods of this technology together with its applications and limitations are discussed. This article further examines the environmental impact of NTP techniques. RESULTS NTP techniques, such as high pressure, ultrasound, pulsed electric field and osmotic dehydration methods are essential operations for pre-dehydration of agricultural products prior to drying. These techniques can avoid the deleterious effects of heat on nutritive value, colour and flavour of agricultural products compared to thermal pretreatments. They also enhance the inactivation of the enzymes, improve energy efficiency and mass transfer, reduce processing time, preserve bioactive compounds, improve drying kinetics and drying rate, minimize enzymatic browning, and enhance product quality. CONCLUSION These findings will provide a better understanding of different NTP methods and also make available more information for selecting pretreatment techniques for drying of agricultural products. © 2020 Society of Chemical Industry.
Collapse
Affiliation(s)
- Richard Osae
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang P. R., China
- Technology Integration Base for Vegetable Dehydration Processing Ministry of Agriculture, Jiangsu University, Zhenjiang P. R., China
| | - Gloria Essilfie
- College of Basic and Applied Sciences, Department of Crop Science, University of Ghana, Accra, Ghana
| | - Raphael N Alolga
- State Key Laboratory of Natural Medicines, Department of Pharmacognosy, China Pharmaceutical University, Nanjing P. R., China
| | - Selorm Akaba
- Department of Agricultural Economics and Extension, School of Agriculture, College of Agriculture and Natural Sciences, University of Cape Coast, Cape Coast, Ghana
| | - Xiaoqian Song
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang P. R., China
| | - Patrick Owusu-Ansah
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang P. R., China
| | - Cunshan Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang P. R., China
- Technology Integration Base for Vegetable Dehydration Processing Ministry of Agriculture, Jiangsu University, Zhenjiang P. R., China
| |
Collapse
|
8
|
Efficacy of pulsed electric fields and antimicrobial compounds used alone and in combination for the inactivation of Campylobacter jejuni in liquids and raw chicken. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.01.017] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
|
9
|
Zhao YM, de Alba M, Sun DW, Tiwari B. Principles and recent applications of novel non-thermal processing technologies for the fish industry-a review. Crit Rev Food Sci Nutr 2018; 59:728-742. [PMID: 30580554 DOI: 10.1080/10408398.2018.1495613] [Citation(s) in RCA: 85] [Impact Index Per Article: 14.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
Thermal treatment is a traditional method for food processing, which can kill microorganisms but also lead to physicochemical and sensory quality damage, especially to temperature-sensitive foods. Nowadays consumers' increasing interest in microbial safety products with premium appearance, flavor, great nutritional value and extended shelf-life has promoted the development of emerging non-thermal food processing technologies as alternative or substitution to traditional thermal methods. Fish is an important and world-favored food but has a short shelf-life due to its extremely perishable characteristic, and the microbial spoilage and oxidative process happen rapidly just from the moment of capture, making it dependent heavily on post-harvest preservation. The applications of novel non-thermal food processing technologies, including high pressure processing (HPP), ultrasound (US), pulsed electric fields (PEF), pulsed light (PL), cold plasma (CP) and ozone can extend the shelf-life by microbial inactivation and also keep good sensory quality attributes of fish, which is of high interest for the fish industry. This review presents the principles, developments of emerging non-thermal food processing technologies, and also their applications in fish industry, with the main focus on microbial inactivation and sensory quality. The promising results showed great potential to keep microbial safety while maintaining organoleptic attributes of fish products. What's more, the strengths and weaknesses of these technologies are also discussed. The combination of different food processing technologies or with advanced packaging methods can improve antimicrobial efficacy while not significantly affect other quality properties under optimized treatment.
Collapse
Affiliation(s)
- Yi-Ming Zhao
- a Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems and Food Engineering , University College Dublin, National University of Ireland , Belfield , Dublin 4 , Ireland.,b Teagasc Food Research Centre , Ashtown , Dublin 15 , Ireland
| | - Maria de Alba
- b Teagasc Food Research Centre , Ashtown , Dublin 15 , Ireland
| | - Da-Wen Sun
- a Food Refrigeration and Computerised Food Technology (FRCFT), School of Biosystems and Food Engineering , University College Dublin, National University of Ireland , Belfield , Dublin 4 , Ireland
| | - Brijesh Tiwari
- b Teagasc Food Research Centre , Ashtown , Dublin 15 , Ireland
| |
Collapse
|
10
|
|
11
|
Bhat ZF, Morton JD, Mason SL, Bekhit AEDA. Current and future prospects for the use of pulsed electric field in the meat industry. Crit Rev Food Sci Nutr 2018; 59:1660-1674. [PMID: 29393666 DOI: 10.1080/10408398.2018.1425825] [Citation(s) in RCA: 75] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
Pulsed electric field (PEF) is a novel non-thermal technology that has recently attracted the attention of meat scientists and technologists due to its ability to modify membrane structure and enhance mass transfer. Several studies have confirmed the potential of pulsed electric field for improving meat tenderness in both pre-rigor and post-rigor muscles during aging. However, there is a high degree of variability between studies and the underlying mechanisms are not clearly understood. While some studies have suggested physical disruption as the main cause of PEF induced tenderness, enzymatic nature of the tenderization seems to be the most plausible mechanism. Several studies have suggested the potential of PEF to mediate the tenderization process due to its membrane altering properties causing early release of calcium ions and early activation of the calpain proteases. However, experimental research is yet to confirm this postulation. Recent studies have also reported increased post-mortem proteolysis in PEF treated muscles during aging. PEF has also been reported to accelerate curing, enhance drying and reduce the numbers of both pathogens and spoilage organisms in meat, although that demands intense processing conditions. While tenderization, meat safety and accelerated curing appears to be the areas where PEF could provide attractive options in meat processing, further research is required before the application of PEF becomes a commercial reality in the meat industry. It needs to deal with carcasses which vary biochemically and in composition (muscle, fat, and bones). This review critically evaluates the published reports on the topic with the aim of reaching a clear understanding of the possible applications of PEF in the meat sector in addition to providing some insight on critical issues that need to be addressed for the technology to be a practical option for the meat industry.
Collapse
Affiliation(s)
- Zuhaib F Bhat
- a Lincoln University Faculty of Agriculture and Life Sciences, Wine Food and Molecular Biosciences , Lincoln , New Zealand
| | - James D Morton
- a Lincoln University Faculty of Agriculture and Life Sciences, Wine Food and Molecular Biosciences , Lincoln , New Zealand
| | - Susan L Mason
- a Lincoln University Faculty of Agriculture and Life Sciences, Wine Food and Molecular Biosciences , Lincoln , New Zealand
| | | |
Collapse
|
12
|
Khan AA, Randhawa MA, Carne A, Mohamed Ahmed IA, Barr D, Reid M, Bekhit AEDA. Quality and Nutritional Minerals in Chicken Breast Muscle Treated with Low and High Pulsed Electric Fields. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1997-x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
|
13
|
Abstract
The aim of this work was to develop a new system based on impedance spectroscopy to assess the heat treatment of previously cooked chicken meat by two experiments; in the first, samples were cooked at different temperatures (from 60 to 90 ℃) until core temperature of the meat reached the water bath temperature. In the second approach, temperature was 80 ℃ and the samples were cooked for different times (from 5 to 55 min). Impedance was measured once samples had cooled. The examined processing parameters were the maximum temperature reached in thermal centre of the samples, weight loss, moisture and the integral of the temperature profile during the cooking–cooling process. The correlation between the processing parameters and impedance was studied by partial least square regressions. The models were able to predict the studied parameters. Our results are essential for developing a new system to control the technological, sensory and safety aspects of cooked meat products on the whole meat processing line.
Collapse
|
14
|
Sánchez G. Processing Strategies to Inactivate Hepatitis A Virus in Food Products: A Critical Review. Compr Rev Food Sci Food Saf 2015. [DOI: 10.1111/1541-4337.12154] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Gloria Sánchez
- Dept. of Microbiology and Ecology; Univ. of Valencia, Dr. Moliner; 50. Burjassot Valencia Spain
- Inst. of Agrochemistry and Food Technology (IATA); Spanish Council for Scientific Research (CSIC); Agustín Escardino, 7. Paterna Valencia Spain
| |
Collapse
|
15
|
Ignat A, Manzocco L, Brunton NP, Nicoli MC, Lyng JG. The effect of pulsed electric field pre-treatments prior to deep-fat frying on quality aspects of potato fries. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2014.07.003] [Citation(s) in RCA: 84] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
16
|
Effects of pulsed electric fields on cytomembrane lipids and intracellular nucleic acids of Saccharomyces cerevisiae. Food Control 2014. [DOI: 10.1016/j.foodcont.2013.11.015] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
17
|
Lethal and sublethal injury and kinetics of Escherichia coli, Listeria monocytogenes and Staphylococcus aureus in milk by pulsed electric fields. Food Control 2013. [DOI: 10.1016/j.foodcont.2012.11.029] [Citation(s) in RCA: 63] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|