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Showing results for cereus aragon i
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Impact of shoulders on the calculus of heat sterilization treatments with different bacterial spores.
Ruiz V, Alonso R, Salvador M, Condón S, Condón-Abanto S. Ruiz V, et al. Food Microbiol. 2021 Apr;94:103663. doi: 10.1016/j.fm.2020.103663. Epub 2020 Oct 17. Food Microbiol. 2021. PMID: 33279088
The heat inactivation kinetics of five bacterial spores of importance for the food industry was evaluated. B. weihenstephanensis and B. cereus did not show shoulders and D(T) values calculated ranged from 0.99 to 0.23 and from 1.33 to 0.56 respectively at temperatures from …
The heat inactivation kinetics of five bacterial spores of importance for the food industry was evaluated. B. weihenstephanensis and B. c …
Solid- and vapor-phase antimicrobial activities of six essential oils: susceptibility of selected foodborne bacterial and fungal strains.
López P, Sánchez C, Batlle R, Nerín C. López P, et al. J Agric Food Chem. 2005 Aug 24;53(17):6939-46. doi: 10.1021/jf050709v. J Agric Food Chem. 2005. PMID: 16104824
The EOs were tested against an array of four Gram-positive bacteria (Staphylococcus aureus, Bacillus cereus, Enterococcus faecalis, and Listeria monocytogenes), four Gram-negative bacteria (Escherichia coli, Yersinia enterocolitica, Salmonella choleraesuis, and Pseudomonas …
The EOs were tested against an array of four Gram-positive bacteria (Staphylococcus aureus, Bacillus cereus, Enterococcus faecalis, a …
Effect of mixed antimicrobial agents and flavors in active packaging films.
Gutiérrez L, Escudero A, Batlle R, Nerín C. Gutiérrez L, et al. J Agric Food Chem. 2009 Sep 23;57(18):8564-71. doi: 10.1021/jf901459e. J Agric Food Chem. 2009. PMID: 19711918
Antimicrobial tests of both the mentioned aromas, the main components of some essential oils, and the combination of both groups were carried out against bacteria (Enterococcus faecalis, Listeria monocytogenes, Bacillus cereus, Staphylococcus aureus, Salmonella choleraesui …
Antimicrobial tests of both the mentioned aromas, the main components of some essential oils, and the combination of both groups were carrie …
Development of flexible antimicrobial films using essential oils as active agents.
López P, Sánchez C, Batlle R, Nerín C. López P, et al. J Agric Food Chem. 2007 Oct 17;55(21):8814-24. doi: 10.1021/jf071737b. Epub 2007 Sep 20. J Agric Food Chem. 2007. PMID: 17880148
The antimicrobial activity in the vapor-phase of laboratory-made flexible films of polypropylene (PP) and polyethylene/ethylene vinyl alcohol copolymer (PE/EVOH) incorporating essential oil of cinnamon ( Cinnamomum zeylanicum), oregano ( Origanum vulgare), clove ( Syzygium aromat …
The antimicrobial activity in the vapor-phase of laboratory-made flexible films of polypropylene (PP) and polyethylene/ethylene vinyl alcoho …
Vapor-phase activities of cinnamon, thyme, and oregano essential oils and key constituents against foodborne microorganisms.
López P, Sanchez C, Batlle R, Nerín C. López P, et al. J Agric Food Chem. 2007 May 30;55(11):4348-56. doi: 10.1021/jf063295u. Epub 2007 May 8. J Agric Food Chem. 2007. PMID: 17488023
In a first step, the vapor-phase antimicrobial activities of three commercially available essential oils (EOs)-cinnamon (Cinnamomum zeylanicum), thyme (Thymus vulgaris), and oregano (Origanum vulgare)-were evaluated against a wide range of microorganisms, including Gram-negative …
In a first step, the vapor-phase antimicrobial activities of three commercially available essential oils (EOs)-cinnamon (Cinnamomum zeylanic …