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De Gol C, Moodycliffe A, den Besten HMW, Zwietering MH, Beyrer M. Pulsed electric field treatment for preservation of Chlorella suspensions and retention of gelling capacity. Food Res Int 2024; 182:114154. [PMID: 38519182 DOI: 10.1016/j.foodres.2024.114154] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2023] [Revised: 02/04/2024] [Accepted: 02/17/2024] [Indexed: 03/24/2024]
Abstract
Pulsed electric field (PEF) processing has emerged as an alternative to thermal pasteurization for the shelf-life extension of heat-sensitive liquids at industrial scale. It offers the advantage of minimal alteration in physicochemical characteristics and functional properties. In this study, a pilot-scale continuous PEF processing (Toutlet < 55 °C) was applied to microalgae Chlorella vulgaris (Cv) suspensions (pH = 6.5), which was proposed as a functional ingredient for plant-based foods. Cv suspensions were inoculated with three distinct food spoilage microorganisms (Pseudomonas guariconensis, Enterobacter soli and Lactococcus lactis), isolated from the Cv biomass. PEF treatments were applied with varying electric field strength Eel of 16 to 28 kV/cm, pulse repetition rate f of 100 to 140 Hz, with a pulse width τ of 20 μs and an inlet product temperature Tin of 30 °C. The aim was to evaluate the PEF-induced microbial reduction and monitor the microbial outgrowth during a 10-day cold storage period (10 °C). Maximum inactivation of 4.1, 3.7 and 3.6 logs was achieved (28 kV/cm and 120 Hz) for the investigated isolates, respectively. Under these conditions, the critical electric field strengths Ecrit, above which inactivation was observed, ranged from 22.6 to 24.6 kV/cm. Moreover, repeated PEF treatment resulted in similar inactivation efficiency, indicating its potential to enhance shelf-life further.
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Affiliation(s)
- Cora De Gol
- University of Applied Sciences and Arts Western Switzerland, School of Engineering, Sion, Switzerland; Food Microbiology, Wageningen University & Research, Wageningen, the Netherlands
| | - Ailsa Moodycliffe
- University of Applied Sciences and Arts Western Switzerland, School of Engineering, Sion, Switzerland
| | - Heidy M W den Besten
- Food Microbiology, Wageningen University & Research, Wageningen, the Netherlands
| | - Marcel H Zwietering
- Food Microbiology, Wageningen University & Research, Wageningen, the Netherlands
| | - Michael Beyrer
- University of Applied Sciences and Arts Western Switzerland, School of Engineering, Sion, Switzerland.
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2
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Effects of microsecond pulsed electric field (μsPEF) and modular micro reaction system (MMRS) treatments on whey protein aggregation. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105170] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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3
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Kinetic Modeling of Advanced Oxidation Processes Using Microreactors: Challenges and Opportunities for Scale-Up. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11031042] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Abstract
With the increasing number of recalcitrant pollutants in wastewater treatment plants, there will be a stringent need for rapid and convenient development of tertiary treatment processes such as advanced oxidation processes (AOPs). Microreactors offer a great opportunity for ultrafast and safe intrinsic kinetic parameters determination, by-products identification, and ecotoxicity assessment. Despite the considerable potential of these devices, they have been mostly used for catalyst screening or pseudo-first order kinetics determination, not allowing for knowledge transfer across scales. This work offers an overview of the adoption of micro- and photo-microreactors for intrinsic kinetics investigations in the field of AOPs to guide future research efforts.
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Fortes NHM, Gut JAW. Correction of residence time distribution measurements for short holding times in pasteurization processes. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2020. [DOI: 10.1515/ijfe-2020-0109] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
When in-line cells are used for obtaining residence time distribution (RTD) data from systems with short residence time, the signal distortion caused by the cell can compromise the results. A procedure to correct such distortion using convolution of signals in the time domain is proposed. First, the RTD of the cell is characterized, and then the E-curve of an RTD model is convoluted with the cell curve. The convoluted E-curve is fitted to the experimental data by adjusting the mean time and the model parameter. The procedure is demonstrated using a pilot scale pasteurization unit with two heaters, one cooler and six options of holding tube. Pulse experiments were performed, E-curves were obtained for each process step and five RTD models were tested. The convolution procedure was successful in removing the distortion caused by the detection cell, which was very significant for the holding tubes.
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Affiliation(s)
- Nilo H. M. Fortes
- Department of Chemical Engineering , Escola Politécnica, University of São Paulo , São Paulo , SP , 05588-000 , Brazil
| | - Jorge A. W. Gut
- Department of Chemical Engineering , Escola Politécnica, University of São Paulo , São Paulo , SP , 05588-000 , Brazil
- FoRC – Food Research Center, University of São Paulo , São Paulo , SP , 05508-080 , Brazil
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Böcker L, Hostettler T, Diener M, Eder S, Demuth T, Adamcik J, Reineke K, Leeb E, Nyström L, Mathys A. Time-temperature-resolved functional and structural changes of phycocyanin extracted from Arthrospira platensis/Spirulina. Food Chem 2020; 316:126374. [PMID: 32066073 DOI: 10.1016/j.foodchem.2020.126374] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2019] [Revised: 01/30/2020] [Accepted: 02/05/2020] [Indexed: 12/12/2022]
Abstract
Arthrospira platensis, commonly known as Spirulina, gains increasing importance as alternative protein source for food production and biotechnological systems. A promising area is functional high-value algae extracts, rich in phycocyanin, a protein-pigment complex derived from A. platensis. This complex has proven functionality as the only natural blue colorant, fluorescent marker and therapeutic agent. The structure-function relationship is heat sensitive, making thermal processing in its production and its subsequent application a crucial aspect. In continuous high-temperature short-time treatments, it was shown how a purified phycocyanin (mixture of allophycocyanin and c-phycocyanin) disassembled and denatured between 50 and 70 °C. Three characteristic transition temperatures were allocated to specific quaternary aggregates. In contrast to sequential chemical denaturation, phycocyanin's chromophore and protein structure were simultaneously affected by thermal processing. Through a functionality assessment, the findings help optimize the efficiency of raw material usage by defining a processing window, enabling targeted process control resulting in desired product properties.
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Affiliation(s)
- Lukas Böcker
- ETH Zurich, Department of Health Science and Technology, Institute of Food, Nutrition and Health, Sustainable Food Processing Laboratory, Schmelzbergstrasse 9, 8092 Zurich, Switzerland
| | - Tom Hostettler
- ETH Zurich, Department of Health Science and Technology, Institute of Food, Nutrition and Health, Sustainable Food Processing Laboratory, Schmelzbergstrasse 9, 8092 Zurich, Switzerland
| | - Michael Diener
- ETH Zurich, Department of Health Science and Technology, Institute of Food, Nutrition and Health, Food and Soft Materials Laboratory, Schmelzbergstrasse 9, 8092 Zurich, Switzerland
| | - Severin Eder
- ETH Zurich, Department of Health Science and Technology, Institute of Food, Nutrition and Health, Food Biochemistry Laboratory, Schmelzbergstrasse 9, 8092 Zurich, Switzerland
| | - Teresa Demuth
- ETH Zurich, Department of Health Science and Technology, Institute of Food, Nutrition and Health, Food Biochemistry Laboratory, Schmelzbergstrasse 9, 8092 Zurich, Switzerland
| | - Jozef Adamcik
- ETH Zurich, Department of Health Science and Technology, Institute of Food, Nutrition and Health, Food and Soft Materials Laboratory, Schmelzbergstrasse 9, 8092 Zurich, Switzerland
| | | | | | - Laura Nyström
- ETH Zurich, Department of Health Science and Technology, Institute of Food, Nutrition and Health, Food Biochemistry Laboratory, Schmelzbergstrasse 9, 8092 Zurich, Switzerland
| | - Alexander Mathys
- ETH Zurich, Department of Health Science and Technology, Institute of Food, Nutrition and Health, Sustainable Food Processing Laboratory, Schmelzbergstrasse 9, 8092 Zurich, Switzerland.
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Reineke K, Mathys A. Endospore Inactivation by Emerging Technologies: A Review of Target Structures and Inactivation Mechanisms. Annu Rev Food Sci Technol 2020; 11:255-274. [DOI: 10.1146/annurev-food-032519-051632] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
Recent developments in preservation technologies allow for the delivery of food with nutritional value and superior taste. Of special interest are low-acid, shelf-stable foods in which the complete control or inactivation of bacterial endospores is the crucial step to ensure consumer safety. Relevant preservation methods can be classified into physicochemical or physical hurdles, and the latter can be subclassified into thermal and nonthermal processes. The underlying inactivation mechanisms for each of these physicochemical or physical processes impact different morphological or molecular structures essential for spore germination and integrity in the dormant state. This review provides an overview of distinct endospore defense mechanisms that affect emerging physical hurdles as well as which technologies address these mechanisms. The physical spore-inactivation technologies considered include thermal, dynamic, and isostatic high pressure and electromagnetic technologies, such as pulsed electric fields, UV light, cold atmospheric pressure plasma, and high- or low-energy electron beam.
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Affiliation(s)
| | - Alexander Mathys
- Sustainable Food Processing Laboratory, Department of Health Science and Technology, ETH Zurich, CH-8092 Zurich, Switzerland
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Siguemoto ÉS, Leite Reche L, Gut JAW, Palma MSA. Residence Time Distribution of a Capillary Microreactor Used for Pharmaceutical Synthesis. Chem Eng Technol 2020. [DOI: 10.1002/ceat.201900478] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Érica S. Siguemoto
- University of São PauloDepartment of Chemical Engineering Av. Prof. Luciano Gualberto, 380 05508-010 São Paulo Brazil
| | - Leandro Leite Reche
- University of São PauloDepartment of Biochemical and Pharmaceutical Technology Av. Prof. Lineu Prestes, 580 05508-000 São Paulo Brazil
| | - Jorge A. W. Gut
- University of São PauloDepartment of Chemical Engineering Av. Prof. Luciano Gualberto, 380 05508-010 São Paulo Brazil
- University of São PauloFoRC – Food Research Center Rua do Lago, 250 05508-080 São Paulo Brazil
| | - Mauri S. A. Palma
- University of São PauloDepartment of Biochemical and Pharmaceutical Technology Av. Prof. Lineu Prestes, 580 05508-000 São Paulo Brazil
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9
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Zhang Y, Delbrück AI, Off CL, Benke S, Mathys A. Flow Cytometry Combined With Single Cell Sorting to Study Heterogeneous Germination of Bacillus Spores Under High Pressure. Front Microbiol 2020; 10:3118. [PMID: 32038559 PMCID: PMC6985370 DOI: 10.3389/fmicb.2019.03118] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2019] [Accepted: 12/24/2019] [Indexed: 01/27/2023] Open
Abstract
Isostatic high pressure (HP) of 150 MPa can trigger the germination of bacterial spores, making them lose their extreme resistance to stress factors, and increasing their susceptibility to milder inactivation strategies. However, germination response of spores within a population is very heterogeneous, and tools are needed to study this heterogeneity. Here, classical methods were combined with more recent and powerful techniques such as flow cytometry (FCM) and fluorescence activated cell sorting (FACS) to investigate spore germination behavior under HP. Bacillus subtilis spores were treated with HP at 150 MPa and 37°C, stained with SYTO16 and PI, and analyzed via FCM. Four sub-populations were detected. These sub-populations were for the first time isolated on single cell level using FACS and characterized in terms of their heat resistance (80°C, 10 min) and cultivability in a nutrient-rich environment. The four isolated sub-populations were found to include (1) heat-resistant and mostly cultivable superdormant spores, i.e., spores that remained dormant after this specific HP treatment, (2) heat-sensitive and cultivable germinated spores, (3) heat-sensitive and partially-cultivable germinated spores, and (4) membrane-compromised cells with barely detectable cultivability. Of particular interest was the physiological state of the third sub-population, which was previously referred to as "unknown". Moreover, the kinetic transitions between different physiological states were characterized. After less than 10 min of HP treatment, the majority of spores germinated and ended up in a sublethally damaged stage. HP treatment at 150 MPa and 37°C did not cause inactivation of all geminated spores, suggesting that subsequent inactivation strategies such as mild heat inactivation or other inactivation techniques are necessary to control spores in food. This study validated FCM as a powerful technique to investigate the heterogeneous behavior of spores under HP, and provided a pipeline using FACS for isolation of different sub-populations and subsequent characterization to understand their physiological states.
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Affiliation(s)
- Yifan Zhang
- Sustainable Food Processing Laboratory, Institute of Food, Nutrition and Health, Department of Health Science and Technology, ETH Zürich, Zurich, Switzerland
| | - Alessia I. Delbrück
- Sustainable Food Processing Laboratory, Institute of Food, Nutrition and Health, Department of Health Science and Technology, ETH Zürich, Zurich, Switzerland
| | - Cosima L. Off
- Sustainable Food Processing Laboratory, Institute of Food, Nutrition and Health, Department of Health Science and Technology, ETH Zürich, Zurich, Switzerland
| | - Stephan Benke
- Cytometry Facility, University of Zurich, Zurich, Switzerland
| | - Alexander Mathys
- Sustainable Food Processing Laboratory, Institute of Food, Nutrition and Health, Department of Health Science and Technology, ETH Zürich, Zurich, Switzerland
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Hopley A, Doyle BJ, Roberge DM, Macchi A. Residence time distribution in coil and plate micro-reactors. Chem Eng Sci 2019. [DOI: 10.1016/j.ces.2019.06.016] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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11
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Böcker L, Ortmann S, Surber J, Leeb E, Reineke K, Mathys A. Biphasic short time heat degradation of the blue microalgae protein phycocyanin from Arthrospira platensis. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.11.007] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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12
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Bogatykh I, Osterland T. Characterization of Residence Time Distribution in a Plug Flow Reactor. CHEM-ING-TECH 2019. [DOI: 10.1002/cite.201800170] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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13
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Fazli-Abukheyli R, Darvishi P. Combination of axial dispersion and velocity profile in parallel tanks-in-series compartment model for prediction of residence time distribution in a wide range of non-ideal laminar flow regimes. Chem Eng Sci 2019. [DOI: 10.1016/j.ces.2018.09.052] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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14
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Vishwakarma V, Schubert M, Hampel U. Development of a Refined RTD-Based Efficiency Prediction Model for Cross-Flow Trays. Ind Eng Chem Res 2019. [DOI: 10.1021/acs.iecr.8b04672] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Vineet Vishwakarma
- Institute of Fluid Dynamics, Helmholtz-Zentrum Dresden-Rossendorf, Bautzner Landstraße 400, 01328 Dresden, Germany
- Chair of Imaging Techniques in Energy and Process Engineering, Technische Universität Dresden, 01062 Dresden, Germany
| | - Markus Schubert
- Institute of Fluid Dynamics, Helmholtz-Zentrum Dresden-Rossendorf, Bautzner Landstraße 400, 01328 Dresden, Germany
| | - Uwe Hampel
- Institute of Fluid Dynamics, Helmholtz-Zentrum Dresden-Rossendorf, Bautzner Landstraße 400, 01328 Dresden, Germany
- Chair of Imaging Techniques in Energy and Process Engineering, Technische Universität Dresden, 01062 Dresden, Germany
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Sebastian Escotet-Espinoza M, Moghtadernejad S, Oka S, Wang Y, Roman-Ospino A, Schäfer E, Cappuyns P, Van Assche I, Futran M, Ierapetritou M, Muzzio F. Effect of tracer material properties on the residence time distribution (RTD) of continuous powder blending operations. Part I of II: Experimental evaluation. POWDER TECHNOL 2019. [DOI: 10.1016/j.powtec.2018.10.040] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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16
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Assessment of separation efficiency modeling and visualization approaches pertaining to flow and mixing patterns on distillation trays. Chem Eng Sci 2018. [DOI: 10.1016/j.ces.2018.03.052] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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17
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Mathys A. Perspective of Micro Process Engineering for Thermal Food Treatment. Front Nutr 2018; 5:24. [PMID: 29686990 PMCID: PMC5900422 DOI: 10.3389/fnut.2018.00024] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2018] [Accepted: 03/23/2018] [Indexed: 11/13/2022] Open
Abstract
Micro process engineering as a process synthesis and intensification tool enables an ultra-short thermal treatment of foods within milliseconds (ms) using very high surface-area-to-volume ratios. The innovative application of ultra-short pasteurization and sterilization at high temperatures, but with holding times within the range of ms would allow the preservation of liquid foods with higher qualities, thereby avoiding many unwanted reactions with different temperature–time characteristics. Process challenges, such as fouling, clogging, and potential temperature gradients during such conditions need to be assessed on a case by case basis and optimized accordingly. Owing to the modularity, flexibility, and continuous operation of micro process engineering, thermal processes from the lab to the pilot and industrial scales can be more effectively upscaled. A case study on thermal inactivation demonstrated the feasibility of transferring lab results to the pilot scale. It was shown that micro process engineering applications in thermal food treatment may be relevant to both research and industrial operations. Scaling of micro structured devices is made possible through the use of numbering-up approaches; however, reduced investment costs and a hygienic design must be assured.
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Affiliation(s)
- Alexander Mathys
- Sustainable Food Processing Laboratory, Institute of Food, Nutrition and Health (IFNH), ETH Zurich, Zurich, Switzerland
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19
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Klutz S, Kurt SK, Lobedann M, Kockmann N. Narrow residence time distribution in tubular reactor concept for Reynolds number range of 10–100. Chem Eng Res Des 2015. [DOI: 10.1016/j.cherd.2015.01.003] [Citation(s) in RCA: 89] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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20
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Georget E, Miller B, Aganovic K, Callanan M, Heinz V, Mathys A. Bacterial spore inactivation by ultra-high pressure homogenization. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2014.08.004] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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21
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Plouffe P, Macchi A, Roberge DM. From Batch to Continuous Chemical Synthesis—A Toolbox Approach. Org Process Res Dev 2014. [DOI: 10.1021/op5001918] [Citation(s) in RCA: 102] [Impact Index Per Article: 10.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Patrick Plouffe
- Centre
for Catalysis Research
and Innovation, Department of Chemical and Biological Engineering, University of Ottawa, K1N6N5, Ottawa, Canada
| | - Arturo Macchi
- Centre
for Catalysis Research
and Innovation, Department of Chemical and Biological Engineering, University of Ottawa, K1N6N5, Ottawa, Canada
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