1 |
Chen, H., R. D. Joerger, D. H. Kingsley, and D. G. Hoover. 2004. Pressure inactivation kinetics of phage cl 857. J. Food Prot. 67: 505-511
DOI
|
2 |
Clouston, J. G. and P. A. Wills. 1969. Initiation of germination and inactivation of Bacillus pumilus spores by hydrostatic pressure. J. Bacteriol. 97: 684-690
|
3 |
Corradini, M. G. and M. Peleg. 2004. A model of non-isothermal degradation of nutrients, pigments and enzymes. J. Sci. Food Agric. 84: 217 -226
DOI
ScienceOn
|
4 |
Dixit, A., I. S. Alam, R. K. Dhaked, and L. Singh. 2005. Sporulation and heat resistance of spores from a Clostridium sp. RKD. J. Food Sci. 70: M367-M373
DOI
|
5 |
Fleischman, G J., S. Ravishankar, and V. M. Balasubramaniam. 2004. The inactivation of Listeria monocytogenes by pulsed electric field (PEF) treatment in a static chamber. Food Microbiol. 21: 91-95
DOI
ScienceOn
|
6 |
Furukawa, S., A. Nakahara, and I. Hayakawa. 2000. Effect of reciprocal pressurization on germination and killing of bacterial spores. Int. J. Food Sci. Technol. 35: 529-532
DOI
ScienceOn
|
7 |
Furukawa, S., S. Noma, S. Yoshikawa, H. Furuya, M. Shimoda, and I. Hayakawa. 2001. Effect of filtration of bacterial suspensions on the inactivation ratio in hydrostatic pressure treatment. J. Food Eng. 50: 59-61
DOI
ScienceOn
|
8 |
Hayakawa, I., T. Kanno, K. Yoshiyama, and Y. Fujio. 1994. Oscillatory compared with continuous high pressure sterilization on Bacillus stearothermophilus spores. J. Food Sci. 59: 164-167
DOI
ScienceOn
|
9 |
Meyer, R. S., K. L. Cooper, D. Knorr, and H. L. M. Lelieveld. 2000. High-pressure sterilization of foods. Food Technol. 54: 67-72
|
10 |
Norvak, J. S. and J. T. C. Yuan. 2004. The fate of Clostridium perfringens spores exposed to ozone and/or mild heat pretreatment on beef surfaces followed by modified atmosphere packaging. Food Microbiol. 21: 667-673
DOI
ScienceOn
|
11 |
Rajan, S., J. Ahn, V. M. Balasubramaniam, and A. E. Yousef. 2006. Combined pressure-thermal inactivation kinetics of Bacillus amyloliquefaciens spores in egg patty mince. J. Food Prot. 69: 853-860
DOI
|
12 |
San Martin, M. F., G. V. Barbosa-Canovas, and B. G. Swanson. 2002. Food processing by high hydrostatic pressure. Crit. Rev. Food Sci. Nutr. 46: 627-645
|
13 |
Wuytack, E. Y., J. Soons, F. Poschet, and C. W. Michiels. 2000. Comparative study of pressure- and nutrient-induced germination of Bacillus subtilis spores. Appl. Environ. Microbiol. 66: 257-261
DOI
ScienceOn
|
14 |
Leuschner, R. G. K., A. C. Weaver, and P. J. Lillford. 1999. Rapid particle size distribution analysis of Bacillus spore suspensions. Coll. Surf. B 13: 47-57
DOI
ScienceOn
|
15 |
Buzrul, S. and H. Alpas. 2004. Modeling the synergistic effect of high pressure and heat on inactivation kinetics of Listeria innocua: A preliminary study. FEMS Microbiol. Lett. 238: 29-36
|
16 |
Rajan, S., V. M. Balasubramaniam, and A. E. Yousef. 2006. Inactivation of Bacillus stearothermophilus spores in egg patties by pressure-assisted thermal processing. Lebensmittel-Wissenschaft Technologie 39: 844-851
DOI
|
17 |
Chen, H. and D. G. Hoover. 2003. Pressure inactivation kinetics of Yersinia enterocolitica ATCC 35669. Int. J. Food Microbiol. 87: 161-171
DOI
|
18 |
Furukawa, S., N. Narisawa, T. Watanabe, T. Kawarai, K. Myozen, S. Okazaki, H. Ogihara, and M. Yamasaki. 2005. Formation of spore clumps during heat treatment increases the heat resistance of bacterial spores. Int. J. Food Microbiol. 102: 107-111
DOI
ScienceOn
|
19 |
Sale, A. J. H., G. W. Gould, and W. A. Hamilton. 1970. Inactivation of bacterial spores by high hydrostatic pressure. J. Gen. Microbiol. 60: 323-334
DOI
ScienceOn
|
20 |
Marechal, P. A., I. M. de Marnanon, I. Poirier, and P. Gervais. 1999. The importance of the kinetics of application of physical stresses on the viability of microorganisms: Significance for minimal food processing. Trends Food Sci. Technol. 10: 15-20
DOI
ScienceOn
|
21 |
Margosch, D., M. G. Gazle, M. A. Ehrmann, and R. F. Vogel, 2004. Pressure inactivation of Bacillus endospores. Appl. Environ. Microbiol. 70: 7321-7328
DOI
ScienceOn
|
22 |
Reddy, N. R., H. M. Solomon, R. C. Tetzloff, and E. J. Rhodehamel. 2003. Inactivation of Clostridium botulinum Type A spores by high-pressure processing at elevated temperature. J. Food Prot. 66: 1402-1407
DOI
|
23 |
Furukawa, S., M. Shimoda, and I. Hayakawa. 2003. Mechanism of the inactivation of bacterial spores by reciprocal pressurization treatment. J. Appl. Microbiol. 94: 836-841
DOI
ScienceOn
|
24 |
Guerrero-Beltran, J. A. and G. V. Barbosa-Canovas, 2004. Advantages and limitation on processing foods by UV light. Food Sci. Tech. Inst. 10: 137-146
DOI
ScienceOn
|
25 |
Chen, H. and D. G Hoover. 2003. Modeling the combined effect of high hydrostatic pressure and mild heat on the inactivation kinetics of Listeria monocytogenes Scott A in whole milk. Innov. Food Sci. Emerging Tech. 4: 25-34
DOI
ScienceOn
|
26 |
Elez-Martinez, P., J. Escola-Hernandez, R. C. Soliva-Fortuny, and O. Martin-Belloso, 2005. Inactivation of Lactobacillus brevis in orange juice by high-intensity pulsed electric fields. Food Microbiol. 22: 311-319
DOI
ScienceOn
|
27 |
Wuytack, E. Y., S. Boven, and C. W. Michiels. 1998. Comparative study of pressure-induced germination of Bacillus subtilis spores at low and high pressure. Appl. Environ. Microbiol. 64: 3220-3224
|
28 |
Fugikawa, H. and K. Itoh. 1996. Tailing of thermal inactivation curve of Aspergillus niger spores. Appl. Environ. Microbiol. 62: 3745-3749
|
29 |
Furukawa, S., S. Noma, M. Shimoda, and I. Hayakawa. 2002. Effect of initial concentration of bacterial suspensions on their inactivation by high hydrostatic pressure. Int. J. Food Sci. Technol. 37: 573-577
DOI
ScienceOn
|
30 |
Xiong, R., G. Xie, A. E. Edmondson, and M. A. Sheard. 1999. A mathematical model for bacterial inactivation. Int. J. Food Microbiol. 46: 45-55
DOI
ScienceOn
|
31 |
Clouston, J. G. and P. A. Wills. 1970. Kinetics of initiation of germination of Bacillus pumilus spores by hydrostatic pressure. J. Bacteriol. 103: 140-143
|
32 |
Busta, F. F., T. V. Suslow, M. E. Parish, L. R. Beuchat, J. M. Farber, E. H. Garrett, and L. J. Harris. 2003. The use of indicators and surrogate microorganisms for the evaluation of pathogens in fresh and fresh-cut produce. Comp. Rev. Food Sci. Food Safe. 2: 179-185
DOI
|
33 |
Whiting, R. C., S. Sackitey, S. Calderone, Y. K. Morely, and J. G. Phillips. 1996. Model for the survival of Staphylococcus aureus in nongrowth environments. Int. J. Food Microbiol. 31: 231-243
DOI
|
34 |
Rodriguez, A. C., J. W. Larkin, J. Dunn, E. Patazca, N. R. Reddy, R. Alvarez-Medina, and G. J. Fleischman. 2004. Model of the inactivation of bacterial spores by moist heat and high pressure. J. Food Sci. 69: 367-373
DOI
ScienceOn
|
35 |
Ross, A. I. V., M. W. Griffiths, G. S. Mittal, and H. C. Deeth. 2003. Combining nonthermal technologies to control foodborne microorganisms. Int. J. Food Microbiol. 89: 125-138
DOI
|
36 |
Hauben, K. J. A., K. Bernaerts, and C. W. Michiels. 1998. Protective effect of calcium on inactivation of Escherichia coli by high hydrostatic pressure. J. Appl. Microbiol. 85: 678-684
DOI
ScienceOn
|
37 |
Oh, S. and M.-J. Moon. 2003. Inactivation of Bacillus cereus spores by high hydrostatic pressure at different temperatures. J. Food Prot. 66: 599-603
DOI
|
38 |
Baranyi, J., A. Jones, C. Walker, A. Kaloti, T. P. Robinson, and B. M. MacKey. 1996. A combined model for growth and subsequent thermal inactivation of Brochothrix thermosphacta. Appl. Environ. Microbiol. 62: 1029-1035
|