کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10889211 | 1080664 | 2005 | 14 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
High pressure processing of shellfish: A review of microbiological and other quality aspects
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
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چکیده انگلیسی
High pressure (HP) processing is increasingly being used in the commercial processing of oysters, due to its minimal effects on sensory and nutritional quality, the opening or shucking of oysters during treatment, and the reduction of levels of Vibrio vulnificus, a pathogen of concern particularly in the US. However, little is known of the efficacy of HP treatment in reducing other pathogens in shellfish such as human enteric viruses, which are the predominant cause of shellfish-borne disease. This article reviews the inactivation of microorganisms of importance to shellfish, particularly viruses, the commercial HP processing of oysters and the advantages of HP technology as they pertain to the seafood industry.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Innovative Food Science & Emerging Technologies - Volume 6, Issue 3, September 2005, Pages 257-270
Journal: Innovative Food Science & Emerging Technologies - Volume 6, Issue 3, September 2005, Pages 257-270
نویسندگان
Laura W. Murchie, Malco Cruz-Romero, Joseph P. Kerry, Mark Linton, Margaret F. Patterson, Mary Smiddy, Alan L. Kelly,