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Effect of high pressure treatment on microbial populations of sliced vacuum-packed cooked ham
High hydrostatic pressure DGGE Weissella viridescens Cooked ham
2012/8/14
In this study, culture-dependent and culture-independent approaches were used to reveal the microbial diversity and dynamic changes occurring in sliced vacuum-packed cooked ham after high pressure pro...
Inactivation of food spoilage bacteria by high pressure processing: Evaluation with conventional media and PCR–DGGE analysis
High pressure processing RNA extraction DGGE Active species Sliced cooked ham
2012/8/14
Microbial diversity and dynamic changes of sliced vacuum-packed cooked ham during refrigerated storage (0–90 days) after high pressure processing (400 MPa at 22 _C for 10 min) was investigated by usin...
The influence of high pressure and/or antimicrobials on some functional properties of liquid whole egg
liquid whole egg high pressure antimicrobials functional properties
2014/3/7
The influence of the high pressure treatment of 300 MPa/200 s, possibly combined with antimicrobial additives, on the quality of liquid whole egg (LWE) in terms of rheology, foaming and emulsification...