Hanie Ahmadi

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Microencapsulation is a versatile method for enhancing the stability of bacteriophages under harsh conditions, such as those which occur during thermal processing. For food applications, encapsulation in food-grade polymer matrices is desirable owing to their nontoxicity and low cost. Here, we describe the encapsulation of Listeria phage A511 using sodium(More)
The efficient production of a high concentration of bacteriophage in large volumes has been a limiting factor in the exploration of the true potential of these organisms for biotechnology, agriculture and medicine. Traditional methods focus on generating small volumes of highly concentrated samples as the end product of extensive mechanical and osmotic(More)
The study evaluated the thermal-stability of Listeria phages P100 and A511 at temperatures simulating the preparation of ready-to-eat meats. The phage infectivity after heating to 71°C and holding for a minimum of 30 s, before eventually cooling to 4°C were examined. Higher temperatures of 75, 80, and 85°C were also tested to evaluate their effect on phages(More)
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