All Outputs (2)

Effect of high pressure processing in combination with Weissella viridescens as a protective culture against Listeria monocytogenes in ready-to-eat salads of different pH (2015)
Journal Article
Stratakos, A. C., Linton, M., Tessema, G. T., Skjerdal, T., Patterson, M. F., & Koidis, A. (2016). Effect of high pressure processing in combination with Weissella viridescens as a protective culture against Listeria monocytogenes in ready-to-eat salads of different pH. Food Control, 61, 6-12. https://doi.org/10.1016/j.foodcont.2015.09.020

This study explored the effect of HPP (400 MPa/1 min) and a Weissella viridescens protective culture, alone or in conjunction, against Listeria monocytogenes in ready-to-eat (RTE) salads with different pH values (4.32 and 5.59) during storage at 4 an... Read More about Effect of high pressure processing in combination with Weissella viridescens as a protective culture against Listeria monocytogenes in ready-to-eat salads of different pH.

Effect of high-pressure processing on the shelf life, safety and organoleptic characteristics of lasagne ready meals during storage at refrigeration and abuse temperature (2015)
Journal Article
Stratakos, A. C., Linton, M., Patterson, M. F., & Koidis, A. (2015). Effect of high-pressure processing on the shelf life, safety and organoleptic characteristics of lasagne ready meals during storage at refrigeration and abuse temperature. Innovative Food Science and Emerging Technologies, 30, 1-7. https://doi.org/10.1016/j.ifset.2015.05.010

The effect of different pressure levels (500 and 600 MPa for 1 min at ambient temperature) on lasagne ready meal as a means of increasing the safety and shelf life during storage at refrigeration (4 °C) and abuse temperature (8 °C) was investigated.... Read More about Effect of high-pressure processing on the shelf life, safety and organoleptic characteristics of lasagne ready meals during storage at refrigeration and abuse temperature.