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1

High hydrostatic pressure affects ascorbigen and vitamin C content of sauerkrauts during refrigeration

100%
Frias J., Penas E., Limon R. I., Sidro B., Vidal-Valverde C.
Polish Journal of Food and Nutrition Sciences
|
2011
|
tom 61
|
nr Suppl.1
2

Reduction of biogenic amines in cheese using selected lactic acid bacterial strains and high hydrostatic pressure

86%
Pasztor-Huszar K., Simon P., Dalmadi I., Kisko G., Simon-Sarkadi L.
Polish Journal of Food and Nutrition Sciences
|
2011
|
tom 61
|
nr Suppl.1
3

High pressure treatment of fish muscle: texture properties dependent on protein modifications

86%
Brunnbauer M., Koehler P.
Polish Journal of Food and Nutrition Sciences
|
2011
|
tom 61
|
nr Suppl.1
4

Changes of flatulence-causing sugars in legume protein samples by high hydrostatic pressure

86%
Porzucek H., Duszkiewicz-Reinhard W., Piecyk M., Klepacka M., Gniewosz M.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
2002
|
tom 05
|
nr 2
Changes of flatulence-causing sugars in protein samples of bean, lupine and pea were examined. Protein samples were treated by high hydrostatic pressure (300 and 600 MPa, 30 min, 20°C) and by heat (100°C, 30 min). The content of raffinose family sugars were determined by HPLC, gas production was evaluated by in vitro method. Gas production decreased in the treated samples and was not significantly correlated with the amount of raffinose family sugars. The content of sugars increased after pressure and heat treatment. Such tendency might be resulted of bonds protein-saccharide disruption.
5

Effect of high hydrostatic pressures on E.coli in the buffered peptone water

86%
Sysak Z., Malicki A., Bruzewicz S.
Acta Scientiarum Polonorum. Medicina Veterinaria
|
2003
|
tom 02
|
nr 2
6

The impact of high hydrostatic pressure on inactivation and sublethal injury of foodborne pathogens in beetroot juice

72%
Nasilowska J., Sokolowska B., Fonberg-Broczek M.
Postępy Nauki i Technologii Przemysłu Rolno-Spożywczego
|
2016
|
tom 71
|
nr 1
High hydrostatic pressure (HHP) is a well known method currently used for food preservation. Nevertheless this treatment can also cause sublethal injury of foodborne pathogen cells, which could repair and become potentially dangerous for consumers. The survival of Listeria innocua CIP80.11T, Escherichia coli ATCC 8739 and the wild strains isolated from beetroot juice after HHP treatment (200 MPA, 300 MPa and 400 MPa) as well as the level of sublethal injuries in the surviving cells were investigated in this study. Lethal effect was reported after treatment at 400 MPa for the most of strains. The maximum level of sublethal injuries was reported after 5 minutes under pressure 300 MPa (L. innocua) and 400 MPa (E.coli).
7

Pressurization effect on Salmonella sp. within the fish meal

72%
Malicki A., Sysak Z., Bruzewicz S.
Bulletin of the Veterinary Institute in Puławy
|
2005
|
tom 49
|
nr 2
8
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Behavior of Listeria innocua strains under pressure treatment - inactivation and sublethal injury

58%
Nasilowska J., Sokolowska B., Fonberg-Broczek M.
Polish Journal of Food and Nutrition Sciences
|
2019
|
tom 69
|
nr 1
The inactivation and sublethal injury of two strains of Listeria innocua (one collection strain and one wild strain isolated from beetroot juice) suspended in beetroot juice and in model solutions, after high hydrostatic pressure (HHP) were investigated. Changes within the population assessed by plating count methods of both L. innocua strains suspended in a buffer pH 4.0 were more noticeable than in the natural beetroot juice environment. In beetroot juice the lethal effect was reported after 1 min of pressure treatment at 400 MPa for the collection strain. In the case of the wild type strain, exposure to the maximal parameters of the compression process (400 MPa, 10 min) decreased the population number below 1 log (CFU/mL) but did not cause complete injury. The collection strain of L. innocua was easier to inactivate in beetroot juice than the strain isolated from this environment. The maximum level of sublethal injury was observed when the cells were suspended in a buffer pH 7.0. Structural damage in cell membranes after HHP processing was observed using a transmission electron microscope (TEM).
9

Application of high hydrostatic pressures for non-thermal reduction of Salmonella and Escherichia coli and their effect on microscopic structure of poultry meat

58%
Malicki A., Sysak Z., Suder E., Bruzewicz S.
Polish Journal of Environmental Studies
|
2004
|
tom 13
|
nr Suppl.2, Part 1
High hydrostatic pressures (HHP) gain recently increasing interest as potential non-thermal alternative of food preservation. The purpose of the experiment was the evaluation of HHP efficiency against Salmonella enteritidis and Escherichia coli, contaminating the raw poultry meat. The studies were performed on poultry meat samples inoculated superficially with 107 CFU x g-1 of the test bacteria. Subsequently the samples were pressurized for 15 minutes (200, 300 or 400 MPa). Pressurization reflected in significant bacterial reduction. Histological analysis of treated meat samples revealed structural alterations of intramuscular connective tissue and loss of muscular stratification, proportional to the amount of pressure applied. Concluding, HHP seem to reduce efficiently the level of microbiological meat contamination and, probably, also increase the dietary availability of sarcoplasmic proteins.
10

Wysokie cisnienia hydrostatyczne jako metoda inaktywacji Campylobacter jejuni w zywnosci pochodzenia zwierzecego

51%
Jackowska-Tracz A., Tracz M.
Acta Scientiarum Polonorum. Medicina Veterinaria
|
2008
|
tom 07
|
nr 3
15-24
11

Wplyw wysokiego cisnienia hydrostatycznego na wlasciwosci organoleptyczne ryb wedzonych

44%
Peconek J., Szczawinska M. E., Szczawinski J., Fonberg-Broczek M.
Acta Scientiarum Polonorum. Medicina Veterinaria
|
2008
|
tom 07
|
nr 4
57-61
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