Browsing NTNU Open by Author "Rode, Tone Mari"
Now showing items 1-7 of 7
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The complete genome sequence of Listeria monocytogenes strain S2542 and expression of selected genes under high-pressure processing
Duru, Ilhan Cem; Bucur, Florentina Ionela; Andreevskaya, Margarita; Ylinen, Anne; Crauwels, Peter; Grigore-Gurgu, Leontina; Nikparvar, Bahareh; Rode, Tone Mari; Laine, Pia; Paulin, Lars; Løvdal, Trond; Riedel, Christian U.; Bar, Nadav; Borda, Daniela; Nicolau, Anca Ioana; Auvinen, Petri (Peer reviewed; Journal article, 2021)Objectives The study aims to generate the whole genome sequence of L. monocytogenes strain S2542 and to compare it to the genomes of strains RO15 and ScottA. In addition, we aimed to compare gene expression profiles of ... -
The effect of soluble gas stabilization and high-pressure processing on rehydrated dried salt-cured cod vacuum packaged in bio-based bags.
Chan, Sherry Stephanie; Pettersen, Gøril Nygård; Rode, Tone Mari; Lerfall, Jørgen; Rotabakk, Bjørn Tore (Journal article; Peer reviewed, 2024)This study evaluates the combination of soluble gas stabilization (SGS) and high-pressure processing (HPP) as hurdle technology on rehydrated clip fish (dried salt-cured cod) packaged in bio-based materials. The factors ... -
Genomic characterization of the most barotolerant Listeria monocytogenes RO15 strain compared to reference strains used to evaluate food high pressure processing
Duru, Ilhan Cem; Andreevskaya, Margarita; Laine, Pia; Rode, Tone Mari; Ylinen, Anne; Løvdal, Trond Karsten; Bar, Nadav; Crauwels, Peter; Riedel, Christian U.; Bucur, Florentina Ionela; Nicolau, Anca Ioana; Auvinen, Petri (Peer reviewed; Journal article, 2020)Background: High pressure processing (HPP; i.e. 100–600 MPa pressure depending on product) is a non-thermal preservation technique adopted by the food industry to decrease significantly foodborne pathogens, including ... -
High-pressure processing-induced transcriptome response during recovery of Listeria monocytogenes
Duru, IC; Bucur, FI; Andreevskaya, Margarita; Nikparvar, Bahareh; Ylinen, Anne; Grigore-Gurgu, L; Rode, Tone Mari; Crauwels, Peter; Laine, P; Paulin, L; Løvdal, Trond; Riedel, Christian U.; Bar, Nadav; Borda, Daniella; Nicolau, Anca Ioana; Auvinen, Petri (Peer reviewed; Journal article, 2021)Background High-pressure processing (HPP) is a commonly used technique in the food industry to inactivate pathogens, including L. monocytogenes. It has been shown that L. monocytogenes is able to recover from HPP injuries ... -
Impact of high-pressure processing (HPP) and microwave (MW) treatment on selected quality and nutritional parameters of cauliflower (Brassica oleracea var. Botrytis)
Finnseth, Christian (Master thesis, 2021)Det er velkjent at en diett som er rik på grønnsaker kan gi flere helsemessige fordeler og bidra til et lavere klimafotavtrykk. Tradisjonell bearbeiding av grønnsaker slik som autoklavering, kan i mange tilfeller redusere ... -
Impact of High-Pressure Processing (HPP) on Selected Quality and Nutritional Parameters of Cauliflower (Brassica oleracea var. Botrytis)
Kurek, Marcin A.; Finnseth, Christian; Skipnes, Dagbjørn; Rode, Tone Mari (Peer reviewed; Journal article, 2022)In recent years, innovative food processing methods, such as high-pressure processing (HPP) treatment, have been shown to improve food quality. The purpose of this work was to determine the effects of high-pressure processing ... -
Studying the effect of High pressure processing on Listeria monocytogenes in food and developing a model to suppress its resistance.
Heggernes, Tine Bergitte (Master thesis, 2014)High pressure processing (HPP) is a food treatment technique, developed to increase the shelf life of food by inhibition of microbial growth, at the same time as quality degradation is avoided. By using high pressure, the ...