Biomedical Engineering Reference
In-Depth Information
Karlowski K, Windyga B, Fonberg-Broczek M, Sciezynska H, Grochowska A, Gorecka K,
Mroczek J, Grochalska D, Barabasz A, Arabas J, Szczepek J, Porowski S (2002) Effects of
high pressure treatment on the microbiological quality, texture and colour of vacuum-packed
pork meat products. High Press Res 22:725-732
Kato M, Hayashi R, Tsuda T, Taniguchi K (2002) High pressure- induced changes of biological
membrane. Study on the membrane-bound Na/K-ATPase as a model system. Eur J Biochem
269:110-118
Kingsley DH (2013) High pressure processing and its application to the challenge of virus-
contaminated foods. Food Environ Virol 5:1-12
Kingsley DH, Hoover DJ, Papafragkou E, Richards GP (2002) Inactivation of hepatitis A virus and
calicivirus by high hydrostatic pressure. J Food Prot 65:1605-1609
Kingsley DH, Guan D, Hoover DG, Chen H (2006) Inactivation of hepatitis A virus by high-pressure
processing: the role of temperature and pressure oscillation. J Food Prot 69:2454-2459
Koo J, Jahncke ML, Reno PW, Hu X, Mallikarjunan P (2006) Inactivation of Vibrio parahaemo-
lyticus and Vibrio vulnifi cu s in phosphate-buffered saline and in inoculated whole oysters by
high-pressure processing. J Food Prot 69:596-601
Koohmaraie M (1994) Muscle proteinases and meat ageing. Meat Sci 36:93-104
Korzeniowski W, Jankowska B, Kwiatkowska A (1999) The effect of high pressure on some tech-
nological properties of pork. Electron J Pol Agric Univ 2:1-8
Kubo T, Gerelt B, Han GD, Sugiyama T, Nishiumi T, Suzuki A (2002) Changes in immunoelectron
microscopic localization of cathepsin D in muscle induced by conditioning or high-pressure
treatment. Meat Sci 6:415-418
Kundu D, Gill A, Lui C, Goswami N, Holley R (2014) Use of low dose e-beam irradiation to
reduce Escherichia coli O157:H7, non-O157 E. coli and Salmonella viability on meat surfaces.
Meat Sci 96:413-418
Kural AG, Chen HQ (2008) Conditions for a 5-log reduction of Vibrio vulnifi cus in oysters through
high hydrostatic pressure treatment. Int J Food Microbiol 122:180-187
Kural AG, Shearer AE, Kingsley DH, Chen H (2008) Conditions for high pressure inactivation of
Vibrio parahaemolyticus in oysters. Int J Food Microbiol 127:1-5
Lakritz L, Fox JB, Hampson J, Richardson R, Kohout K, Thayer DW (1995) Effect of gamma
radiation on levels of
-tocopherol in red meats and turkey. Meat Sci 41:261-271
Lee KF, Hau LB (1996) Effect of
ʱ
-irradiation and post-irradiation cooking on thiamine, ribofl avin
and niacin contents of grass praws ( Penaeus monodon ). Food Chem 55:379-382
Leon JS, Kingsley DH, Montes JS, Richards GP, Lyon GM, Abdulhafi d GM, Seitz SR, Fernandez
ML, Teunis PF, Flick GJ, Moe CL (2011) Randomized, double-blinded clinical trial for human
norovirus inactivation in oysters by high hydrostatic pressure processing. Appl Environ
Microbiol 77:5476-5482
Li X, Chen H, Kingsley DH (2013) The infl uence of temperature, pH, and water immersion on the
high hydrostatic pressure inactivation of GI.1 and GII.4 human noroviruses. Int J Food
Microbiol 167:138-143
Liu C, Lu J, Su YC (2009) Effects of fl ash freezing, followed by frozen storage, on reducing Vibrio
parahaemolyticus in Pacifi c raw oysters ( Crassostrea gigas ). J Food Prot 72:174-177
Lopez-Caballero M, Carballo J, Jimenez-Colmenero R (2002) Microbial inactivation in meat
products by pressure/temperature processing. J Food Sci 67:797-801
Lopez-Gonzalez V, Murano PS, Brennan RE, Murano EA (2000) Sensory evaluation of ground
beef patties irradiated by gamma rays versus electron beam under various packaging condi-
tions. J Food Qual 23:195-204
Lorenzen CL, Heymann H (2003) Effect of irradiation on consumer perception and descriptive
analysis of ground beef patties. J Muscle Foods 14:233-239
Lori S, Buckow R, Knorr D, Heinz V, Lehmacheri A (2007) Predictive model for inactivation of
Campylobacter spp. by heat and high hydrostatic pressure. J Food Prot 70:2023-2029
Luchsinger SE, Kropf DH, Garcia-Zepeda CM, Hunt MC, Marsden JL, Rubio-Canas EJ, Kastner
CL, Kuecker WG, Mata T (1996) Color and oxidative rancidity of gamma and electron beam
irradiated boneless pork chops. J Food Sci 61(1000-1005):1093
ʳ
Search WWH ::




Custom Search