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Abstract:

Preservation of shelf-stable foods by combined methods relies on the application of multiple parameters which may act synergistically to prevent or retard microbial growth sufficiently to result in stable products at room temperature. The use of these inhibiting factors (also called 'hurdles') in combination can be advantageous mainly by allowing the less extreme use of any single treatment, thus resulting in an improvement of product quality. The purpose of the present work was to examine some physicochemical aspects of combined methods; these include, among others, the safety of water activity (aw) control e.g. solute effects, errors in the measurement and prediction of aw, modification of aw pH during processing and storage), the effect of decreasing pH and the effect of reduced water activity on the thermal resistance of bacteria. © 1993.

Registro:

Documento: Artículo
Título:Physicochemical aspects of food preservation by combined factors
Autor:Chirife, J.
Filiación:Departmento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 1428 Buenos Aires, Argentina
Palabras clave:combined methods; pH; preservation; thermal resistance; water activity
Año:1993
Volumen:4
Número:4
Página de inicio:210
Página de fin:215
DOI: http://dx.doi.org/10.1016/0956-7135(93)90251-I
Título revista:Food Control
Título revista abreviado:Food Control
ISSN:09567135
CODEN:FOOCE
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09567135_v4_n4_p210_Chirife

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Citas:

---------- APA ----------
(1993) . Physicochemical aspects of food preservation by combined factors. Food Control, 4(4), 210-215.
http://dx.doi.org/10.1016/0956-7135(93)90251-I
---------- CHICAGO ----------
Chirife, J. "Physicochemical aspects of food preservation by combined factors" . Food Control 4, no. 4 (1993) : 210-215.
http://dx.doi.org/10.1016/0956-7135(93)90251-I
---------- MLA ----------
Chirife, J. "Physicochemical aspects of food preservation by combined factors" . Food Control, vol. 4, no. 4, 1993, pp. 210-215.
http://dx.doi.org/10.1016/0956-7135(93)90251-I
---------- VANCOUVER ----------
Chirife, J. Physicochemical aspects of food preservation by combined factors. Food Control. 1993;4(4):210-215.
http://dx.doi.org/10.1016/0956-7135(93)90251-I