3 articles for “Microbial Inactivation”

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Research ArticleOpen accessIn the keywordsEffects Of Ultra-High Pressure and Thermal Treatment on Quality Characteristics of Prepared Mackerel Fish BallsBiaoshi Wang, Xiaojun Hu, Jingqiu Ma, Ying XuSafe and high-quality prepared foods are increasingly preferred by consumers. This study investigates how ultra-high pressure (UHP) and thermal treatment affect the quality characteristics of prepared mackerel fish balls for surimi product manufacturing. Prepared mackerel fish balls were subjected to UHP treatment at 250 or 350 MPa (10 min) and thermal processing (121°C for 13 or 15 min) to establish … …American Journal of Biochemistry and Biotechnology, Vol. 21, Issue 3 · 6 Jan 2026 · 2,237 accessesView PDF Cite

Case ReportOpen accessIn the abstractUtilization of a Pressure Cooker for Homemade High-Temperature Sterilization of RendangDaimon Syukri, Rini, Risa Meutia Fiana et al.This study aimed to analyze the impact of pressure cooker (presto) sterilization on the nutritional value and microbial content of rendang, a traditional Indonesian meat dish. The evaluated parameters included moisture content, ash content, fat content, protein content, and total plate count (TPC), measured before and after a 40-minute sterilization process. The results showed a moderate increase in moisture (from … …OnLine Journal of Biological Sciences, Vol. 25, Issue 2 · 28 Jun 2025 · 3,264 accessesView PDF Cite

EditorialOpen accessIn the abstractIs Rerum® the New Coley's Vaccine?Marco RuggieroColey's Vaccine and Cancer Immunotherapy Dr. William B. Coley is credited for having been the first to translate the observation of an association between bacterial infections, high fever and cancer remission into a successful cancer treatment. However, it is worth noting that such an association dates back to at least one century before Coley's times; as Wiemann and Starnes from … …American Journal of Immunology, Vol. 13, Issue 2 · 31 May 2017 · 12,281 accessesView PDF Cite