کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2099939 | 1082962 | 2008 | 12 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Impact evaluation of high pressure treatment on foods: considerations on the development of pressure–temperature–time integrators (pTTIs)
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Impact evaluation of high pressure treatment on foods: considerations on the development of pressure–temperature–time integrators (pTTIs) Impact evaluation of high pressure treatment on foods: considerations on the development of pressure–temperature–time integrators (pTTIs)](/preview/png/2099939.png)
چکیده انگلیسی
This review discusses the current approach and status of the methodologies used to evaluate the effect of high pressure pasteurization and sterilization on food safety and quality aspects. As a starting point, it was investigated whether the existing approaches for process impact evaluation of conventional thermal pasteurization and sterilization are transferable to assessment of high pressure high temperature (HPHT) process impact and what the points of particular attention are. The need for pressure–temperature–time indicators (pTTIs) is illustrated and some candidate systems (physical and biological) are proposed and evaluated with regard to their application as pTTIs.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Trends in Food Science & Technology - Volume 19, Issue 6, June 2008, Pages 337–348
Journal: Trends in Food Science & Technology - Volume 19, Issue 6, June 2008, Pages 337–348
نویسندگان
Iesel Van der Plancken, Tara Grauwet, Indrawati Oey, Ann Van Loey, Marc Hendrickx,