Artículo

Alzamora, S.M.; Guerrero, S.N.; Schenk, M.; Raffellini, S.; López-Malo, A. "Inactivation of microorganisms" (2011) Food Engineering Series:321-343
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Abstract:

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.

Registro:

Documento: Artículo
Título:Inactivation of microorganisms
Autor:Alzamora, S.M.; Guerrero, S.N.; Schenk, M.; Raffellini, S.; López-Malo, A.
Filiación:Departamento de Industrias, Universidad de Buenos Aires, Ciudad Universitaria, Buenos Aires, 1428, Argentina
Departamento de Tecnologías, Universidad Nacional de Luján, Luján, Pcia. de Buenos Aires 6700, Argentina
Departamento de Ingeniería Química y Alimentos, Universidad de las Américas, Puebla, 72820, Mexico
Palabras clave:Cavitation bubble; High hydrostatic pressure; Microbial inactivation; Orange juice; Pulse electric field
Año:2011
Página de inicio:321
Página de fin:343
DOI: http://dx.doi.org/10.1007/978-1-4419-7472-3_12
Título revista:Food Engineering Series
Título revista abreviado:Food Eng. Ser.
ISSN:15710297
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_15710297_v_n_p321_Alzamora

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Citas:

---------- APA ----------
Alzamora, S.M., Guerrero, S.N., Schenk, M., Raffellini, S. & López-Malo, A. (2011) . Inactivation of microorganisms. Food Engineering Series, 321-343.
http://dx.doi.org/10.1007/978-1-4419-7472-3_12
---------- CHICAGO ----------
Alzamora, S.M., Guerrero, S.N., Schenk, M., Raffellini, S., López-Malo, A. "Inactivation of microorganisms" . Food Engineering Series (2011) : 321-343.
http://dx.doi.org/10.1007/978-1-4419-7472-3_12
---------- MLA ----------
Alzamora, S.M., Guerrero, S.N., Schenk, M., Raffellini, S., López-Malo, A. "Inactivation of microorganisms" . Food Engineering Series, 2011, pp. 321-343.
http://dx.doi.org/10.1007/978-1-4419-7472-3_12
---------- VANCOUVER ----------
Alzamora, S.M., Guerrero, S.N., Schenk, M., Raffellini, S., López-Malo, A. Inactivation of microorganisms. Food Eng. Ser. 2011:321-343.
http://dx.doi.org/10.1007/978-1-4419-7472-3_12