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- Christensen, Bjørn E.; Strand, Sabina P.; Basset, Coraline; Kristiansen, Kåre A.; Ulset, Ann-Sissel T.; Ballance, Simon; Granum, Per Einar
- International journal of food microbiology 2018 v.285 pp. 136-143
- Listeria monocytogenes, etc ; Bacillus cereus; Staphylococcus aureus; acetic acid; acidification; adverse effects; alginates; chickens; coatings; diffusivity; dispersions; emulsions; flora; food safety; frying; meat; microbial growth; microorganisms; pH; pathogens; regrowth; rice; salmon; serotypes; shelf life; shrimp; spores; taste; texture; Show all 29 Subjects
- ... The sensitivity of microorganisms to low pH can be utilized in food protection by preparing coatings based on macromolecular acids. Due to limited diffusivity of macromolecules low pH occurs primarily at the surface, while the interior parts of the food remain unaffected.This principle is demonstrated using food approved alginic acid in various types of coatings (aqueous, emulsions, dispersions, d ...
- de Oliveira Junior, Adelson Alves; Silva de Araújo Couto, Hyrla Grazielle; Barbosa, Ana Andréa Teixeira; Carnelossi, Marcelo Augusto Guitierrez; de Moura, Tatiana Rodrigues
- International journal of food microbiology 2015 v.211 pp. 38-43
- Listeria monocytogenes, etc ; Alicyclobacillus acidoterrestris; Bacillus cereus; Staphylococcus aureus; Theobroma grandiflorum; anti-infective properties; ascorbic acid; cell viability; food additives; guavas; heat treatment; mango juice; mangoes; microorganisms; nisin; passion fruits; peaches; physicochemical properties; soursops; temperature; Show all 20 Subjects
- ... Heat processing is the most commonly used hurdle for inactivating microorganisms in fruit juices. However, this preservation method could interfere with the organoleptic characteristics of the product. Alternative methods have been proposed and bacteriocins such as nisin are potential candidates. However, the approval of bacteriocins as food additives is limited, especially in foods from vegetal o ...