Inactivation of microorganisms
Minimal processing techniques for food preservation allow better retention of product flavor, texture, color, and nutrient content than comparable conventional treatments. A wide range of novel alternative physical factors have been intensely investigated in the last two decades. These physical fact...
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2011
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_15710297_v_n_p321_Alzamora http://hdl.handle.net/20.500.12110/paper_15710297_v_n_p321_Alzamora |
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paper:paper_15710297_v_n_p321_Alzamora2023-06-08T16:24:19Z Inactivation of microorganisms Cavitation bubble High hydrostatic pressure Microbial inactivation Orange juice Pulse electric field Minimal processing techniques for food preservation allow better retention of product flavor, texture, color, and nutrient content than comparable conventional treatments. A wide range of novel alternative physical factors have been intensely investigated in the last two decades. These physical factors can cause inactivation of microorganisms at ambient or sublethal temperatures (e.g., high hydrostatic pressure, pulsed electric fields, ultrasound, pulsed light, and ultraviolet light). These technologies have been reported to reduce microorganism population in foods while avoiding the deleterious effects of severe heating on quality. Among technologies, high-energy ultrasound (i.e., intensities higher than 1 W/cm2, frequencies between 18 and 100 kHz) has attracted considerable interest for food preservation applications (Mason et al., 1996; Povey and Mason, 1998). © 2011, Springer Science+Business Media, LLC. 2011 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_15710297_v_n_p321_Alzamora http://hdl.handle.net/20.500.12110/paper_15710297_v_n_p321_Alzamora |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Cavitation bubble High hydrostatic pressure Microbial inactivation Orange juice Pulse electric field |
| spellingShingle |
Cavitation bubble High hydrostatic pressure Microbial inactivation Orange juice Pulse electric field Inactivation of microorganisms |
| topic_facet |
Cavitation bubble High hydrostatic pressure Microbial inactivation Orange juice Pulse electric field |
| description |
Minimal processing techniques for food preservation allow better retention of product flavor, texture, color, and nutrient content than comparable conventional treatments. A wide range of novel alternative physical factors have been intensely investigated in the last two decades. These physical factors can cause inactivation of microorganisms at ambient or sublethal temperatures (e.g., high hydrostatic pressure, pulsed electric fields, ultrasound, pulsed light, and ultraviolet light). These technologies have been reported to reduce microorganism population in foods while avoiding the deleterious effects of severe heating on quality. Among technologies, high-energy ultrasound (i.e., intensities higher than 1 W/cm2, frequencies between 18 and 100 kHz) has attracted considerable interest for food preservation applications (Mason et al., 1996; Povey and Mason, 1998). © 2011, Springer Science+Business Media, LLC. |
| title |
Inactivation of microorganisms |
| title_short |
Inactivation of microorganisms |
| title_full |
Inactivation of microorganisms |
| title_fullStr |
Inactivation of microorganisms |
| title_full_unstemmed |
Inactivation of microorganisms |
| title_sort |
inactivation of microorganisms |
| publishDate |
2011 |
| url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_15710297_v_n_p321_Alzamora http://hdl.handle.net/20.500.12110/paper_15710297_v_n_p321_Alzamora |
| _version_ |
1768544465628168192 |