Inactivation of

Escherichia coli carbon dioxide high hydrostatic pressure modified atmosphere packaging nitrogen

Journal

Microorganisms
ISSN: 2076-2607
Titre abrégé: Microorganisms
Pays: Switzerland
ID NLM: 101625893

Informations de publication

Date de publication:
28 May 2019
Historique:
received: 19 04 2019
revised: 15 05 2019
accepted: 16 05 2019
entrez: 31 5 2019
pubmed: 31 5 2019
medline: 31 5 2019
Statut: epublish

Résumé

The inactivation of

Identifiants

pubmed: 31141917
pii: microorganisms7060154
doi: 10.3390/microorganisms7060154
pmc: PMC6617376
pii:
doi:

Types de publication

Journal Article

Langues

eng

Subventions

Organisme : National Natural Science Foundation of China
ID : 31530058
Organisme : National Key Research and Development Plan
ID : 2017YFD0400504

Déclaration de conflit d'intérêts

The authors declare no conflict of interest.

Références

Int J Food Microbiol. 2001 Jan 22;63(1-2):19-28
pubmed: 11205950
Appl Environ Microbiol. 2002 Nov;68(11):5209-16
pubmed: 12406706
Crit Rev Food Sci Nutr. 2002;42(6):627-45
pubmed: 12487422
Int J Food Microbiol. 2003 Oct 15;87(1-2):161-71
pubmed: 12927719
Int J Food Microbiol. 2003 Dec 31;89(2-3):125-38
pubmed: 14623378
Biosci Biotechnol Biochem. 2005 Jul;69(7):1365-71
pubmed: 16041143
Acta Biochim Pol. 2005;52(3):721-4
pubmed: 16175246
Int J Food Microbiol. 2007 Jun 10;117(1):1-28
pubmed: 17475355
Biosci Biotechnol Biochem. 2007 Oct;71(10):2347-57
pubmed: 17928722
Int J Food Microbiol. 2010 Nov 15;144(1):118-25
pubmed: 20884070
Int J Food Microbiol. 2010 Nov 15;144(1):169-76
pubmed: 20932592
Microbiology. 2011 Mar;157(Pt 3):709-20
pubmed: 21178167
Crit Rev Microbiol. 2015 Feb;41(1):18-26
pubmed: 23631742
Int J Food Microbiol. 2013 Aug 16;166(1):141-7
pubmed: 23860282
Crit Rev Food Sci Nutr. 2014;54(2):190-207
pubmed: 24188268
Annu Rev Food Sci Technol. 2015;6:389-409
pubmed: 25884283
Int J Food Microbiol. 2016 Jan 18;217:20-8
pubmed: 26476573
MBio. 2016 Aug 30;7(4):
pubmed: 27578754
J Food Sci Technol. 2018 Jan;55(1):258-264
pubmed: 29358818
J Appl Microbiol. 2018 Jul;125(1):16-35
pubmed: 29502355
Food Res Int. 2019 Jan;115:73-82
pubmed: 30599984
Appl Environ Microbiol. 1999 Feb;65(2):626-31
pubmed: 9925592

Auteurs

Bing Zhou (B)

College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. bingcau110@163.com.
National Engineering Research Center for Fruits and Vegetables Processing, Ministry of Science and Technology, Beijing 100083, China. bingcau110@163.com.
Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China. bingcau110@163.com.
Beijing Key Laboratory of Food Non-Thermal Processing, Beijing 100083, China. bingcau110@163.com.

Luyao Zhang (L)

College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. zhangly7667@163.com.
National Engineering Research Center for Fruits and Vegetables Processing, Ministry of Science and Technology, Beijing 100083, China. zhangly7667@163.com.
Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China. zhangly7667@163.com.
Beijing Key Laboratory of Food Non-Thermal Processing, Beijing 100083, China. zhangly7667@163.com.

Xiao Wang (X)

College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. echowang2014@163.com.
National Engineering Research Center for Fruits and Vegetables Processing, Ministry of Science and Technology, Beijing 100083, China. echowang2014@163.com.
Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China. echowang2014@163.com.
Beijing Key Laboratory of Food Non-Thermal Processing, Beijing 100083, China. echowang2014@163.com.

Peng Dong (P)

College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. dongpeng12@hotmail.com.
National Engineering Research Center for Fruits and Vegetables Processing, Ministry of Science and Technology, Beijing 100083, China. dongpeng12@hotmail.com.
Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China. dongpeng12@hotmail.com.
Beijing Key Laboratory of Food Non-Thermal Processing, Beijing 100083, China. dongpeng12@hotmail.com.

Xiaosong Hu (X)

College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. huxiaos@263.net.
National Engineering Research Center for Fruits and Vegetables Processing, Ministry of Science and Technology, Beijing 100083, China. huxiaos@263.net.
Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China. huxiaos@263.net.
Beijing Key Laboratory of Food Non-Thermal Processing, Beijing 100083, China. huxiaos@263.net.

Yan Zhang (Y)

College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. zhangyan348@163.com.
National Engineering Research Center for Fruits and Vegetables Processing, Ministry of Science and Technology, Beijing 100083, China. zhangyan348@163.com.
Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture and Rural Affairs, Beijing 100083, China. zhangyan348@163.com.
Beijing Key Laboratory of Food Non-Thermal Processing, Beijing 100083, China. zhangyan348@163.com.

Classifications MeSH