Abstract Ohmic heating (OH) of food has been investigated for many years as an alternative to conventional because it allows fast and homogeneous heating. The processing parameters that influence the most uniformity in OH are electric field strength frequency. Therefore, recent trends have focused on studying application frequencies order kHz fields higher than 100 V/cm. In this regard, considering only applied a way easily differentiate them, three ohmic systems could be distinguished:...

The potential of the application pulsed electric fields (PEF) to induce accelerate autolysis a commercial strain Saccharomyces cerevisiae for winemaking use was evaluated. influence PEF treatments different intensity (5-25 kV/cm 30-240 μs) on cell viability, cytoplasmic membrane permeabilization and release mannoproteins compounds absorbing at 260 280 nm has been investigated. After 8 days incubation 25°C Abs600 suspension containing control cells kept constant while treated by decreased....

Larvae of the nematode family

Parasites are concerning food-borne pathogens. Some of them currently not being routinely controlled in food, probably because their burden on public health is underestimated and the relative importance different transmission routes completely known. Parasitic incidences could be avoided if preventive technologies were applied during food processing. Effective inactivation treatments based heat or freezing, but side effects collide head-on with current consumer trends new culinary habits....

Pulsed electric field (PEF) is a food processing technology based on the phenomenon of electroporation for inactivation microorganisms with main advantage minimal effect quality (nutritional, functional, and sensorial) characteristics products. Despite plethora research literature PEF-processed safety, PEF's industrial application as an alternative classical pasteurization limited mainly at level focused high acid-liquid Thus, thorough assessment antimicrobial efficiency PEF, coupled...

Toxoplasma gondii es el parásito causante de la toxoplasmosis, enfermedad zoonótica gran interés por ser tercera zoonosis parasitaria con mayor incidencia en Europa. En este estudio se ha investigado primera vez eficacia los Pulsos Eléctricos Alto Voltaje (PEF) para inactivar ooquistes T. solución salina. El efecto diferentes dosis PEF viabilidad evaluó mediante dos metodologías: bioensayo ratón y cultivos celulares. Los resultados mostraron una disminución infectividad tratados comparación...

La relevancia de Salmonella como patógeno alimentario es sobra conocida. microbiota intestinal una las primeras líneas defensa contra la infección por estas bacterias entéricas, lo que conocer cómo interaccionan estos patógenos con clave para comprender mejor este proceso invasión e y desarrollar posibles estrategias su prevención. Por ello en trabajo se estudió influencia distintos grupos/ especies microbianas tienen capacidad invadir el epitelio (simulado células Caco-2). Los resultados...

Pulsed Electric Fields (PEFs) are a technology increasingly used in the food industry for various purposes. However, their potential benefits as pretreatment prior to culinary preparation of product have rarely been investigated. No previous study has investigated use PEFs obtaining gazpacho, typical Spanish dish. We aimed evaluate possibility applying this pretreating vegetables gazpacho; furthermore, we evaluated its impact on final by comparing results with control samples. Applied at...

Aims: The objective was to evaluate the relation of sublethal injury in outer membrane Enterobacter sakazakii inactivating effect combination pulsed electric fields (PEF) treatments and citral. Methods Results: occurrence measured using selective recovery media containing bile salts. Loss integrity by increased uptake fluorescent dye propidium iodide (PI). PEF caused nonpermanent permanent envelope permeabilization Ent. at pH 4·0. After PEF, most surviving cells showed transient cell their...

Journal Article Role of the alternative sigma factor σB on Staphylococcus aureus resistance to stresses relevance food preservation Get access G. Cebrián, Cebrián Tecnología de los Alimentos, Facultad Veterinaria Zaragoza, Universidad Spain Search for other works by this author on: Oxford Academic Google Scholar N. Sagarzazu, Sagarzazu A. Aertsen, Aertsen Laboratory Food Microbiology and Leuven Science Nutrition Research Center (LFoRCe), Department Microbial Molecular systems (M2S), Faculty...

The influence of the electric field intensity and pulse width on improvement total polyphenol index (TPI) colour (CI) during extraction in an ethanolic solution (30%) fermentation-maceration has been investigated different grape varieties: Grenache from two harvesting times, Syrah Tempranillo. aim this study was to develop a procedure establish PEF treatment conditions that cause enough permeabilization skin cells varieties obtain significant vinification process terms increment content or...

Nowadays, rapid freezing is sought to favor the formation of small ice crystals. Several studies have shown that application ultrasounds (US) accelerates processes energy and mass transfer when they are applied through immersion systems. However, there hardly any on its in direct systems without use a liquid medium for transmission. Therefore, objective this work was evaluate potential US improving process chicken breast samples. First, intermittent treatments at different net sonication...