Search Results - "Aronsson, Kristina"
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Inactivation of microorganisms using pulsed electric fields: the influence of process parameters on Escherichia coli, Listeria innocua, Leuconostoc mesenteroides and Saccharomyces cerevisiae
Published in Innovative food science & emerging technologies (01-03-2001)“…This study examines the killing effect of pulsed electric fields (PEF) on four organisms suspended in a model medium. Escherichia coli, Listeria innocua,…”
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Growth of pulsed electric field exposed Escherichia coli in relation to inactivation and environmental factors
Published in International journal of food microbiology (15-05-2004)“…Pulsed electric fields (PEF) have been proven to inactivate microorganisms during nonthermal conditions and have the potential to replace thermal processing as…”
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Influence of pH, water activity and temperature on the inactivation of Escherichia coli and Saccharomyces cerevisiae by pulsed electric fields
Published in Innovative food science & emerging technologies (01-06-2001)“…The aim of this study was to examine the influence of pH, water activity ( a w ) and temperature on the killing effect of pulsed electric fields (PEF)…”
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Inactivation of Escherichia coli, Listeria innocua and Saccharomyces cerevisiae in relation to membrane permeabilization and subsequent leakage of intracellular compounds due to pulsed electric field processing
Published in International journal of food microbiology (01-03-2005)“…Membrane permeabilization, caused by pulsed electric field (PEF) processing of microbial cells, was investigated by measurement of propidium iodide (PI) uptake…”
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Simulation of the temperature increase in pulsed electric field (PEF) continuous flow treatment chambers
Published in Innovative food science & emerging technologies (01-09-2002)“…The application of intense pulsed electric fields (PEF) in foods is intended to be a non-thermal method to inactivate microorganisms. However, it is well known…”
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Erratum: "Influence of pH, water activity and temperature on the inactivation of Escherichia coli and Saccharomyces cerevisiae by pulsed electric fields" (Innovative Food Science & Emerging Technologies (2001) vol. 2 (105-112)
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