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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Autores principales: Alzamora, S.M., Guerrero, S.N., Schenk, M., Raffellini, S., López-Malo, A.
Formato: SER
Materias:
Cavitation bubble
High hydrostatic pressure
Microbial inactivation
Orange juice
Pulse electric field
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_15710297_v_n_p321_Alzamora
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_15710297_v_n_p321_Alzamora
record_format dspace
spelling todo:paper_15710297_v_n_p321_Alzamora2023-10-03T16:26:56Z Inactivation of microorganisms Alzamora, S.M. Guerrero, S.N. Schenk, M. Raffellini, S. López-Malo, A. 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. SER info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar 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
Alzamora, S.M.
Guerrero, S.N.
Schenk, M.
Raffellini, S.
López-Malo, A.
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.
format SER
author Alzamora, S.M.
Guerrero, S.N.
Schenk, M.
Raffellini, S.
López-Malo, A.
author_facet Alzamora, S.M.
Guerrero, S.N.
Schenk, M.
Raffellini, S.
López-Malo, A.
author_sort Alzamora, S.M.
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
url http://hdl.handle.net/20.500.12110/paper_15710297_v_n_p321_Alzamora
work_keys_str_mv AT alzamorasm inactivationofmicroorganisms
AT guerrerosn inactivationofmicroorganisms
AT schenkm inactivationofmicroorganisms
AT raffellinis inactivationofmicroorganisms
AT lopezmaloa inactivationofmicroorganisms
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