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Anthocyanins are potent natural antioxidants with acclaimed health benefits and are also used as industrial colourants. These functions are based on the types and amounts of anthocyanins present in th...
The inactivation behavior of four kinds of bacterial spores by thermal treatments combined with high hydrostatic pressure (HHP) were investigated in a temperature range of 35-120°C and in a pressure r...
The pressure range that prevents growth of microorganisms (two yeast, three lactic acid bacteria, E. coli, three bacilli and one clostridium) was investigated in order to apply it to food processing. ...
The effects of pH, the major food ingredients sodium chloride, sucrose, protein and organic acids on Escherichia coli inactivation by hydrostatic pressure treatment with the addition of allyl isothioc...
The combined effect of mild heating and pressurization on germination and inactivation of Bacillus subtilis spores was investigated. The spore count decreased remarkably at 60°C+80MPa in glucose broth...
The influence of pressure and temperature, in the presence (in glucose broth, GB) or absence (in phosphate buffer, PB) of nutrients, on hydrostatic pressure (HP) induced-germination and inactivation o...

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