Search Results - "Valdramidis, V. P."

Assisted ultrasound applications for the production of safe foods by M. Sango, D, Abela, D, McElhatton, A, Valdramidis, V.P

“…Ultrasound requires high power and longer treatment times to inactivate micro‐organisms when compared to ultrasound combined with other technologies. Previous…”
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GInaFiT, a freeware tool to assess non-log-linear microbial survivor curves by Geeraerd, A.H., Valdramidis, V.P., Van Impe, J.F.

“…This contribution focuses on the presentation of GInaFiT (Geeraerd and Van Impe Inactivation Model Fitting Tool), a freeware Add-inn for Microsoft® Excel…”
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Impact of food model (micro)structure on the microbial inactivation efficacy of cold atmospheric plasma by Smet, C., Noriega, E., Rosier, F., Walsh, J.L., Valdramidis, V.P., Van Impe, J.F.

“…The large potential of cold atmospheric plasma (CAP) for food decontamination has recently been recognized. Room-temperature gas plasmas can decontaminate…”
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Quantitative modelling approaches for ascorbic acid degradation and non-enzymatic browning of orange juice during ultrasound processing by Valdramidis, V.P., Cullen, P.J., Tiwari, B.K., O’Donnell, C.P.

“…The objective of this study was to develop a deterministic modelling approach for non-enzymatic browning (NEB) and ascorbic acid (AA) degradation in orange…”
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Inactivation of Escherichia coli by ozone treatment of apple juice at different pH levels by Patil, S., Valdramidis, V.P., Cullen, P.J., Frias, J., Bourke, P.

“…This research investigated the efficacy of gaseous ozone on the inactivation of Escherichia coli ATCC 25922 and NCTC 12900 strains in apple juice of a range of…”
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Coupling the dynamics of diffused gases and microbial growth in modified atmosphere packaging by Dolan, K.D., Meredith, H., Bolton, D.J., Valdramidis, V.P.

“…Coupling microbial dynamics with the complete dynamics of the packaging gases is still a challenge. In this work the microbial growth kinetic parameters for…”
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Assessing the microbial oxidative stress mechanism of ozone treatment through the responses of Escherichia coli mutants by Patil, S., Valdramidis, V.P., Karatzas, K.A.G., Cullen, P.J., Bourke, P.

“…Aims:  To investigate the effect of the oxidative stress of ozone on the microbial inactivation, cell membrane integrity and permeability and morphology…”
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Safety and Quality Assessment during the Ozonation of Cloudy Apple Juice by Patil, S., Torres, B., Tiwari, B.K., Wijngaard, Hilde H., Bourke, P., Cullen, P.J., O' Donnell, C.P., Valdramidis, V.P.

“…:  Traditionally, ozone processing within the food industry has focused on solid foods by either gaseous treatment or washing with ozonized water. However,…”
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Ultrasound processing of liquid system(s) and its antimicrobial mechanism of action by Spiteri, D., Chot‐Plassot, C., Sclear, J., Karatzas, K.A., Scerri, C., Valdramidis, V.P.

“…Ultrasound creates cavitation phenomena, resulting in the formation of several free radicals, namely OH˙ and H˙, due to the breakdown of the H2O molecule…”
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Quantitative assessment of the shelf life of ozonated apple juice by Patil, S, Valdramidis, V. P, Tiwari, B. K, Cullen, P. J, Bourke, P

“…Sterile apple juice inoculated with S. cerevisiae ATCC 9763 (10³ CFU/mL) was processed in a bubble column with gaseous ozone of flow rate of 0.12 L/min and…”
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Ozone Processing for Food Preservation: An Overview on Fruit Juice Treatments by Cullen, P.J., Valdramidis, V.P., Tiwari, B.K., Patil, S., Bourke, P., O'Donnell, C.P.

“…This paper reviews the efficacy of ozone an emerging non-thermal food preservation technique for fruit juices and highlights changes in key microbial, quality…”
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Identification of non-linear microbial inactivation kinetics under dynamic conditions by Valdramidis, V.P., Geeraerd, A.H., Bernaerts, K., Van Impe, J.F.M.

“…In this study dynamic microbial inactivation experiments are exploited for performing parameter identification of a non-linear microbial model. For that…”
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Stress-adaptive responses by heat under the microscope of predictive microbiology by Valdramidis, V.P, Geeraerd, A.H, Van Impe, J.F

“…In previous studies the microbial kinetics of Escherichia coli K12 have been evaluated under static and dynamic conditions ( Valdramidis et al. 2005, 2006 )…”
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Assessing the individual microbial inhibitory capacity of different sugars against pathogens commonly found in food systems by Mizzi, L., Maniscalco, D., Gaspari, S., Chatzitzika, C., Gatt, R., Valdramidis, V.P.

“…Highly concentrated sugar solutions are known to be effective antimicrobial agents. However, it is unknown whether this effect is solely the result of the…”
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Development of a novel approach for secondary modelling in predictive microbiology: incorporation of microbiological knowledge in black box polynomial modelling by Geeraerd, A.H., Valdramidis, V.P., Devlieghere, F., Bernaert, H., Debevere, J., Van Impe, J.F.

“…This research deals with the development of a novel secondary modelling procedure within the framework of predictive microbiology. The procedure consists of…”
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Development of predictive modelling approaches for surface temperature and associated microbiological inactivation during hot dry air decontamination by Valdramidis, V.P., Belaubre, N., Zuniga, R., Foster, A.M., Havet, M., Geeraerd, A.H., Swain, M.J., Bernaerts, K., Van Impe, J.F., Kondjoyan, A.

“…This research deals with the development of predictive modelling approaches in the field of heat transfer and microbial inactivation. Upon making some…”
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Effects of heating and recovery media pH on the heat resistance of Alicyclobacillus acidoterrestris Ad 746 spores by Leguerinel, I., Maucotel, M., Arnoux, T., Gaspari, M., Desriac, N., Chatzitzika, C., Valdramidis, V.P.

“…Aims Alicyclobacillus acidoterrestris is a sporulating, acidophilic bacterial species which spoils acidic beverages such as fruit juices. This work aims to…”
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The relevance of supply chain characteristics in GHG emissions: The carbon footprint of Maltese juices by Roibás, L., Rodríguez-García, S., Valdramidis, V.P., Hospido, A.

“…Foods and drinks are major contributors (17%) to the greenhouse gas (GHG) emissions caused by private consumption in Europe. The carbon footprint (CF) of a…”
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Quantitative description of Listeria monocytogenes inactivation kinetics with temperature and water activity as the influencing factors; model prediction and methodological validation on dynamic data by Valdramidis, V.P., Geeraerd, A.H., Gaze, J.E., Kondjoyan, A., Boyd, A.R., Shaw, H.L., Impe, J.F. Van

“…The microbial evolution in foods over time is governed by process and storage conditions, and product characteristics. Mathematical models that accommodate the…”
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Modelling the recovery of Listeria monocytogenes in high pressure processed simulated cured meat by Valdramidis, V.P., Patterson, M.F., Linton, M.

“…Current EC regulations require that ready-to-eat products should not exceed the limit of 100 CFU/g for Listeria monocytogenes throughout their shelf-life. On…”
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