Multifactorial fungal inactivation combining thermosonication and antimicrobials
The combined effect of simultaneous application of heat treatments, low frequency ultrasound (20kHz) at different amplitudes, on Aspergillus flavus and Penicillium digitatum spore viability suspended in laboratory broth formulated at different aw (0.99 or 0.95) and pH (5.5 or 3.0), with or without v...
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| Formato: | Acta de conferencia Capítulo de libro |
| Lenguaje: | Inglés |
| Publicado: |
2005
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| Acceso en línea: | Registro en Scopus DOI Handle Registro en la Biblioteca Digital |
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| LEADER | 11874caa a22011057a 4500 | ||
|---|---|---|---|
| 001 | PAPER-4197 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518203342.0 | ||
| 008 | 190411s2005 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-8344224537 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a JFOED | ||
| 100 | 1 | |a López-Malo, A. | |
| 245 | 1 | 0 | |a Multifactorial fungal inactivation combining thermosonication and antimicrobials |
| 260 | |c 2005 | ||
| 270 | 1 | 0 | |m López-Malo, A.; Depto. de Ing. Química, Univ. de las Américas, Puebla, Cholula, Puebla 72820, Mexico; email: amalo@mail.udlap.mx |
| 506 | |2 openaire |e Política editorial | ||
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| 504 | |a Williams, A.R., Stafford, A.D., Callely, A.G., Hughes, D.E., Ultrasonic dispersal of activated sludge flocks (1970) Journal of Applied Bacteriology, 33, pp. 656-663 | ||
| 504 | |a Wrigley, D.M., Llorca, N.G., Decrease of Salmonella typhimurium in skim milk and egg by heat and ultrasonic wave treatment (1992) Journal of Food Protection, 55, pp. 678-680 | ||
| 504 | |a Zenker, M., Heinz, V., Knorr, D., Application of ultrasound-assisted thermal processing for preservation and quality retention of liquid foods (2003) Journal of Food Protection, 66, pp. 1642-1649 | ||
| 520 | 3 | |a The combined effect of simultaneous application of heat treatments, low frequency ultrasound (20kHz) at different amplitudes, on Aspergillus flavus and Penicillium digitatum spore viability suspended in laboratory broth formulated at different aw (0.99 or 0.95) and pH (5.5 or 3.0), with or without vanillin or potassium sorbate were evaluated. An ultrasonic horn (13mm) was submerged into the broth, heat and ultrasound was continuously applied. Survival curves were obtained, and D and z values calculated. For aw 0.99, increasing ultrasound amplitude and reducing pH resulted in reduced D values. At constant aw, D values decreased with pH reduction. At constant pH, D values were lower for aw 0.99 than for 0.95. In general, D values were lower for thermosonication treatments than for thermal treatments. When potassium sorbate or vanillin was added and thermosonication treatment was applied at increased amplitude, lower D values were obtained. © 2004 Elsevier Ltd. All rights reserved. |l eng | |
| 536 | |a Detalles de la financiación: Consejo Nacional de Ciencia y Tecnología, 33405-B, 28240-B | ||
| 536 | |a Detalles de la financiación: We acknowledge financial support from CONACyT (Projects 28240-B and 33405-B), Universidad de las Américas-Puebla, and CYTED XI.15 Project. Author Jiménez-Fernández gratefully acknowledges the financial support for her M.Sc. studies from CONACyT (Mexico). | ||
| 593 | |a Depto. de Ing. Química, Univ. de las Américas, Puebla, Cholula, Puebla 72820, Mexico | ||
| 593 | |a Departamento de Industrias, Fac. de Ciencias Exactas y Naturales, Ciudad Universitaria, 1428 Buenos Aires, Argentina | ||
| 690 | 1 | 0 | |a ANTIMICROBIAL AGENTS |
| 690 | 1 | 0 | |a FUNGAL INACTIVATION |
| 690 | 1 | 0 | |a MULTIFACTORIAL PRESERVATION |
| 690 | 1 | 0 | |a ULTRASOUND TREATMENTS |
| 690 | 1 | 0 | |a FUNGUS PROTECTION |
| 690 | 1 | 0 | |a HEAT TREATMENT |
| 690 | 1 | 0 | |a PH EFFECTS |
| 690 | 1 | 0 | |a POTASSIUM |
| 690 | 1 | 0 | |a SORPTION |
| 690 | 1 | 0 | |a ULTRASONIC APPLICATIONS |
| 690 | 1 | 0 | |a ANTIMICROBIAL AGENTS |
| 690 | 1 | 0 | |a FUNGAL INACTIVATION |
| 690 | 1 | 0 | |a MULTIFACTORIAL PRESERVATION |
| 690 | 1 | 0 | |a THERMOSONICATION |
| 690 | 1 | 0 | |a ULTRASOUND TREATMENT |
| 690 | 1 | 0 | |a FOOD PRESERVATION |
| 690 | 1 | 0 | |a ASPERGILLUS |
| 690 | 1 | 0 | |a ASPERGILLUS FLAVUS |
| 690 | 1 | 0 | |a BACTERIA (MICROORGANISMS) |
| 690 | 1 | 0 | |a PENICILLIUM |
| 690 | 1 | 0 | |a PENICILLIUM DIGITATUM |
| 700 | 1 | |a Palou, E. | |
| 700 | 1 | |a Jiménez-Fernández, M. | |
| 700 | 1 | |a Alzamora, S.M. | |
| 700 | 1 | |a Guerrero, S. | |
| 711 | 2 | |c Valparaiso |d 5 October 2003 through 8 October 2003 |g Código de la conferencia: 63792 | |
| 773 | 0 | |d 2005 |g v. 67 |h pp. 87-93 |k n. 1-2 |p J Food Eng |n Journal of Food Engineering |x 02608774 |w (AR-BaUEN)CENRE-5580 |t IV Iberoamerican Congress of Food Engineering (CIBIA IV) | |
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| 856 | 4 | 0 | |u https://doi.org/10.1016/j.jfoodeng.2004.05.072 |y DOI |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_02608774_v67_n1-2_p87_LopezMalo |y Handle |
| 856 | 4 | 0 | |u https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v67_n1-2_p87_LopezMalo |y Registro en la Biblioteca Digital |
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