New preservation technologies: Possibilities and limitations

By F. Devlieghere, L. Vermeiren, J. Debevere. 2004

567 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/0219a9e2565b3a20e521734154fe738bce2d68db

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In Biotechnology

J. Sofos

Citations in the corpus

Bacteriocin-based strategies for food biopreservation. (2007, background): “Since the bacteriocinogenic strain will thrive within a (more or less complex) microbial population in the food ecosystem, bacteriocin production may also depend greatly on microbial-related factors such as the microbial load and diversity, the microbial interactions occurring in the food during sto”
Development of cellulose acetate based antimicrobial food packaging materials for controlled release of lysozyme. (2009, background): “In recent years, there has been a great interest in antimicrobial food packaging technologies due to increased food-borne microbial outbreaks caused by minimally processed fresh products and refrigerated products (De Roever, 1998; Devlieghere et al., 2004).”
Lactic Acid Bacteria Antimicrobial Compounds: Characteristics and Applications (2012, background): “They also have been used as starter cultures, and they have become widespread in the manufacture of fermented vegetables and dairy and meat products [41, 92].”
Improving the safety of fresh meat (2005, background): “This ‘smart’ approach is under development (Han, 2000; Skandamis and Nychas, 2002; Devlieghere et al., 2004; Koutsoumanis and Nychas, submitted patent; Skandamis and Nychas, unpublished results).”
Development of Edible Films and Coatings with Antimicrobial Activity (2011, background): “There is a trend to select the antimicrobials from natural sources and to use generally recognized as safe (GRAS) compounds so as to satisfy consumer demands for healthy foods, free of chemical additives (Devlieghere et al. 2004).”
Isolation and identification of lactic acid bacteria from boza, and their microbial activity against several reporter strains (2011, unknown): “Th e potential of H 2 O 2 produced by LAB for food preservation may be limited by the oxidizing nature of the molecule, and free radicals produced may have profound eff ects on the sensory quality, causing rancidity of fats and oils and discoloration reactions (21).”
Exploitation of vegetables and fruits through lactic acid fermentation. (2013, methodology): “, 2007), new packaging systems and the use of natural antimicrobial preservatives (Devlieghere et al., 2004), are also considered.”