Ohmic heating as a method of obtaining paraprobiotics: Impacts on cell structure and viability by flow cytometry

Author:

Barros Cássia P.,Pires Roberto P.S.,Guimarães Jonas T.,Abud Yuri K.D.,Almada Caroline N.,Pimentel Tatiana C.ORCID,Sant'Anna Celso,De-Melo Luiz Dione B.,Duarte Maria Carmela K.H.,Silva Márcia C.,Sant'Ana Anderson S.,Freitas Mônica Q.,Cruz Adriano G.

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

1. Mentha piperita L. essential oil inactivates spoilage yeasts in fruit juices through the perturbation of different physiological functions in yeast cells;Almeida;Food Microbiology,2019

2. Microwave-freeze drying of lactic acid bacteria: Influence of process parameters on drying behavior and viability;Ambros;Innovative Food Science & Emerging Technologies,2018

3. Comparison of inactivation pathways of thermal or high pressure inactivated Lactobacillus rhamnosus ATCC 53103 by flow cytometry analysis;Ananta;Food Microbiology,2009

4. Influence of stressing conditions caused by organic acids and salts on tolerance of Listeria monocytogenes to Origanum vulgare L. and Rosmarinus officinalis L. essential oils and damage in bacterial physiological functions;Barbosa;Food Microbiology,2019

5. Paraprobiotics and postbiotics: Concepts and potential applications in dairy products;Barros;Current Opinion in Food Science,2020

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