Alternative technologies for producing sterile low acid food products

Food Australia

Volumn 54, Issue 7, 2002, Pages 273-277

  Deeth, Hilton C ^a   Datta, Nivedita ^a  

^a UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIAL SPORES;

ACIDITY; BACTERIA; ELECTRIC FIELD EFFECTS; FOOD PRODUCTS; HEAT TREATMENT; HIGH PRESSURE EFFECTS; STERILIZATION (CLEANING); ULTRASONIC APPLICATIONS;

FOOD PROCESSING;

BACTERIA (MICROORGANISMS);

EID: 0036630977     PISSN: 10325298     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

References (35)

1. Application of electronic processors
2. Effect of ultrasonic waves on the heat resistance of Bacillus cereus and Bacillus licheniformis spores
3. Pulsed light and pulsed electric field for food and eggs
4. Pulsed white light food processing
5. Pulsed-light treatment of food and packaging
6. Inactivation of Bacillus endospores by high-pressure treatment
7. Effect of reciprocal pressurisation on germination and killing of bacterial spores
8. Effect of heat and ultrasonic waves on the survival of two strains of Bacillus subtilis
9. Killing microorganisms by pulsed electric fields
10. Spore-forming organisms in commercial sterilised milk
11. Effects of high electric fields on microorganisms II Mechanism of action of the lethal effect
12. Mechanism of inactivation of heattolerant spores of Bacillus stearothermophilus IFO 12550 by rapid decompression
13. Application of high pressure for spore inactivation and protein denaturation
14. Oscillatory compared with continuous high pressure sterilisation on Bacillus stearothermophilus spores
15. The effect of pressure on certain microorganisms encountered in the preservation of fruits and vegetables
16. The effect of pressure in the preservation of milk
17. Cell disruption by ultrasound
18. Inactivation of Bacillus subtilis spores using high-voltage pulsed electric fields
19. Food application of high electric field pulses
20. Use of high pressure for inactivation of butyric clostridia in tomato serum
21. Destruction and inhibition of bacterial spores by high voltage pulsed electric field
22. Molecular mechanisms of resistance to heat and oxidative damage
23. Highpressure sterilisation of foods
24. Comparison of pressure resistances of spores of six Bacillus strains with their heat resistances
25. Inactivation of Bacillus subtilis spores using high intensity pulsed electric fields in combination with other food conservation technologies
26. Study of substances released by ultrasonic treatment from Bacillus stearothermophilus spores
27. Bacillus sporothermodurans, a new species producing highly heat-resistant endospores
28. Inactivation of Clostridium botulinum type E spores by high pressure processing
29. Effect of heat and ultrasound on microorganisms and enzymes
30. Effect of ultrasonic waves on the heat resistance of Bacillus stearothermophilus spores
31. Mechanisms which contribute to the long-term survival of spores of Bacillus species
32. Resistance of microorganisms to hydrostatic pressures
33. Resistance of yeast and bacterial spores to high voltage electric pulses