کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2099934 | 1082962 | 2008 | 11 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
High pressure in combination with elevated temperature as a method for the sterilisation of food
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
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چکیده انگلیسی
Application of high-pressure processing to foods can effect a decrease in the number of vegetative bacterial cells, and hence can result in pasteurisation. Inactivation of bacterial spores, however, is required for the sterilisation of foods. This article reviews the current status of the application of high-pressure treatments for the inactivation of bacterial spores, and particularly examines the requirement for a combination of high pressure and high temperature processing to achieve the sterilisation of foods.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Trends in Food Science & Technology - Volume 19, Issue 6, June 2008, Pages 289–299
Journal: Trends in Food Science & Technology - Volume 19, Issue 6, June 2008, Pages 289–299
نویسندگان
David R. Wilson, Lukasz Dabrowski, Sandra Stringer, Roy Moezelaar, Tim F. Brocklehurst,