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Vigil, A.L.-M.; Palou, E.; Alzamora, S.M. "Naturally occurring compounds - plant sources" (2005) Antimicrobials in Food, Third Edition:429-451
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Abstract:

Food market trends are changing. Consumers demand more high-quality foods with freshlike attributes (Gould, 1995a, 1995b, 1996); consequently less extreme treatments and/or additives are being required. To satisfy consumer demands, adjustments or reductions in conventionally used preservation techniques must be accomplished. Gould (1992, 1995a) identified some food characteristics that must be attained in response to consumer demands; most of them occur within minimal processing concepts. Attributes include less heat and chill damage fresh appearance; less acid; and low in additives, salt, sugar, and fat. These possible changes have important and significant implications from a microbiological point of view. To satisfy market requirements, the safety and quality of foods have to be based on substantial improvements in traditional preservation methods or on the use of emerging technologies (Gould, 2002). © 2005 by Taylor & Francis Group, LLC.

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Documento: Parte de libro
Título:Naturally occurring compounds - plant sources
Autor:Vigil, A.L.-M.; Palou, E.; Alzamora, S.M.
Filiación:Departamento de Ingeniería Quimica, Universidad de las Américas Puebla, Escuela de Ingeniería, Cholula, Puebla, Mexico
Departamento de Industrias, Ciudad Universitaria, Universidad de Buenos Aires, Buenos Aires, Argentina
Año:2005
Página de inicio:429
Página de fin:451
Título revista:Antimicrobials in Food, Third Edition
Título revista abreviado:Antimicrobials in Food, Third Edition
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97814200_v_n_p429_Vigil

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---------- APA ----------
Vigil, A.L.-M., Palou, E. & Alzamora, S.M. (2005) . Naturally occurring compounds - plant sources. Antimicrobials in Food, Third Edition, 429-451.
Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97814200_v_n_p429_Vigil [ ]
---------- CHICAGO ----------
Vigil, A.L.-M., Palou, E., Alzamora, S.M. "Naturally occurring compounds - plant sources" . Antimicrobials in Food, Third Edition (2005) : 429-451.
Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97814200_v_n_p429_Vigil [ ]
---------- MLA ----------
Vigil, A.L.-M., Palou, E., Alzamora, S.M. "Naturally occurring compounds - plant sources" . Antimicrobials in Food, Third Edition, 2005, pp. 429-451.
Recuperado de https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97814200_v_n_p429_Vigil [ ]
---------- VANCOUVER ----------
Vigil, A.L.-M., Palou, E., Alzamora, S.M. Naturally occurring compounds - plant sources. Antimicrobials in Food, Third Edition. 2005:429-451.
Available from: https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97814200_v_n_p429_Vigil [ ]