期刊
FOODS
卷 6, 期 12, 页码 -出版社
MDPI
DOI: 10.3390/foods6120107
关键词
heat; inactivation; bacteria; sublethal injury; review
资金
- Ministerio de Economia y Competitividad, EU-FEDER [AGL2012-33522, AGL-2015-69565-P]
- Department of Science, Technology and University of the Aragon Government
Heat has been used extensively in the food industry as a preservation method, especially due to its ability to inactivate microorganisms present in foods. However, many aspects regarding the mechanisms of bacterial inactivation by heat and the factors affecting this process are still not fully understood. The purpose of this review is to offer a general overview of the most important aspects of the physiology of the inactivation or survival of microorganisms, particularly vegetative bacteria, submitted to heat treatments. This could help improve the design of current heat processes methods in order to apply milder and/or more effective treatments that could fulfill consumer requirements for fresh-like foods while maintaining the advantages of traditional heat treatments.
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