Open Access
| Issue |
Ciência Téc. Vitiv.
Volume 31, Number 1, 2016
|
|
|---|---|---|
| Page(s) | 41 - 50 | |
| DOI | https://doi.org/10.1051/ctv/20163101041 | |
| Published online | 26 July 2016 | |
- Baldry M.G.C., 1983. The bactericidal, fungicidal and sporicidal properties of hydrogen peroxide and peracetic acid. J Appl Microbiol., 54, 417–423. [Google Scholar]
- Chatonnet P., Fleury A., Boutou S., 2010. Identification of a new source of contamination of Quercus sp. oak wood by 2, 4, 6-trichloroanisole and its impact on the contamination of barrel-aged wines. J Agr Food Chem., 58, 10528–10538. [CrossRef] [Google Scholar]
- Duarte F.L., Lopez A., Alemão M.F., Santos R., Canas S., 2011. Commercial sanitizers efficacy–A winery trial. Cienc Tec Vitivinic., 26, 45–52. [Google Scholar]
- Davenport C.G., 2016. Peracetic acid effects on shelf life and survival of Escherichia coli on beef steaks. 59 p. Master of Science Thesis, Auburn University. [Google Scholar]
- Enrique M., Marcos J.F., Yuste M., Martínez M., Vallés S., Manzanares P., 2007. Antimicrobial action of synthetic peptides towards wine spoilage yeasts. Int J Food Microbiol., 118, 318–325. [CrossRef] [PubMed] [Google Scholar]
- Gonzalez Aguilar G., Ayala Zavala J. F., Chaidez Quiroz C., Basilio Heredia J., Castro del Campo N., 2012. Peroxyacetic acid. In: Decontamination of fresh, minimally processed produce. 215–222. Gomez Lopez V.M. (ed.). Wiley-Blackwell Publishers, Iowa, Ames. [CrossRef] [Google Scholar]
- González Arenzana L., Santamaría P., López R., Garijo P., Gutiérrez A.R., Garde Cerdán T., López Alfaro I., 2013. Microwave technology as a new tool to improve microbiological control of oak barrels: A preliminary study. Food Control, 30, 536–539. [CrossRef] [Google Scholar]
- Hilgren J.D., Salverda J.A., 2000. Antimicrobial efficacy of a peroxyacetic/octanoic acid mixture in fresh-cut-vegetable process waters. J Food Sci., 65, 1376–1379. [CrossRef] [Google Scholar]
- Neo S.Y., Lim P.Y., Phua L.K., Khoo G.H., Kim S.J., Lee S.C., Yuk H.G., 2013. Efficacy of chlorine and peroxyacetic acid on reduction of natural microflora, Escherichia coli O157:H7, Listeria monocyotgenes and Salmonella spp. on mung bean sprouts. Food Microbiol., 36, 475–480. [CrossRef] [PubMed] [Google Scholar]
- Silveira A.C., Conesa A., Aguayo E., Artes F., 2008. Alternative sanitizers to chlorine for use on fresh-cut “Galia” (Cucumis melo var catalupensis) melon. J Food Sci., 73, M405–M411. [CrossRef] [PubMed] [Google Scholar]
- Tristezza M., Lourenço A., Barata A., Brito L., Malfeito Ferreira M., Loureiro V., 2010. Susceptibility of wine spoilage yeasts and bacteria in the planktonic state and in biofilms to disinfectants. Ann. Microbiol., 60, 549–556. [CrossRef] [Google Scholar]
- Vandekinderen I., Devlieghere F., De Meulenaer B., Ragaert P., Van Camp J., 2009. Optimization and evaluation of a decontamination step with peroxyacetic acid for fresh-cut produce. Food Microbiol., 26, 882–888. [CrossRef] [PubMed] [Google Scholar]
- Yuan Z., Ni Y., Van Heiningen A. R. P., 1997. Kinetics of peracetic acid decomposition: Part I: Spontaneous decomposition at typical pulp bleaching conditions. Can J Chem Eng., 75, 37–41. [CrossRef] [Google Scholar]
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.