Effects of combination treatments of nisin and high-intensity ultrasound with high pressure on the microbial inactivation in liquid whole egg

2003 ◽  
Vol 4 (4) ◽  
pp. 387-393 ◽  
Author(s):  
D.U. Lee ◽  
V. Heinz ◽  
D. Knorr
Keyword(s):  
High Pressure ◽  
High Intensity ◽  
Microbial Inactivation ◽  
High Intensity Ultrasound ◽  
Combination Treatments ◽  
Liquid Whole Egg ◽  
Whole Egg

Physicochemical changes and microbial inactivation after high-intensity ultrasound processing of prebiotic whey beverage applying different ultrasonic power levels

2018 ◽  
Vol 44 ◽  
pp. 251-260 ◽  
Author(s):  
Jonas T. Guimarães ◽  
Eric Keven Silva ◽  
Verônica O. Alvarenga ◽  
Ana Letícia R. Costa ◽  
Rosiane L. Cunha ◽  
...  
Keyword(s):  
High Intensity ◽  
Microbial Inactivation ◽  
Ultrasonic Power ◽  
High Intensity Ultrasound ◽  
Physicochemical Changes

Effect of high pressure treatment on liquid whole egg

2012 ◽  
pp. 1-7 ◽  
Author(s):  
Csaba Németh ◽  
István Dalmadi ◽  
Balázs Mráz ◽  
László Friedrich ◽  
Ildikó Zeke ◽  
...  
Keyword(s):  
High Pressure ◽  
Pressure Treatment ◽  
High Pressure Treatment ◽  
Liquid Whole Egg ◽  
Whole Egg

Current applications of high-intensity ultrasound with microbial inactivation or stimulation purposes in dairy products

2021 ◽  
Author(s):  
Jonas T Guimarães ◽  
Hugo Scudino ◽  
Gustavo LPA Ramos ◽  
Gabriella AR Oliveira ◽  
Larissa P Margalho ◽  
...  
Keyword(s):  
High Intensity ◽  
Dairy Products ◽  
Microbial Inactivation ◽  
High Intensity Ultrasound

High pressure homogenization vs heat treatment: Safety and functional properties of liquid whole egg

2013 ◽  
Vol 36 (1) ◽  
pp. 63-69 ◽  
Author(s):  
Francesca Patrignani ◽  
Lucia Vannini ◽  
Sylvain L. Sado Kamdem ◽  
Isabel Hernando ◽  
Raquel Marco-Molés ◽  
...  
Keyword(s):  
Heat Treatment ◽  
High Pressure ◽  
Functional Properties ◽  
High Pressure Homogenization ◽  
Liquid Whole Egg ◽  
Treatment Safety ◽  
Whole Egg
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