High Pressure Processing

Scope of Deliverables: This section covers high pressure processing as an alternative technology for preservation of foods. It includes critical process factors, their effect on inactivation levels and mechanisms of inactivation, as well as pathogens of concern and recommendations for surrogates. Me...

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Bibliographic Details
Published inJournal of food science Vol. 65; no. s8; pp. 47 - 64
Main Authors FARKAS, DANIEL F., HOOVER, DALLAS G.
Format Journal Article
LanguageEnglish
Published Oxford, UK Blackwell Publishing Ltd 01.11.2000
Institute of Food Technologists
Wiley Subscription Services, Inc
Subjects
Biological and medical sciences
Food engineering
Food industries
Food microbiology
Food preservation
Food processing industry
Fundamental and applied biological sciences. Psychology
General aspects
Pathogens
Pressure
Physical dressing
Water activity
Pathogenic
Food security
Food preservation
Temperature effect
pH
Foodstuff
Inactivation
Mechanism of action
Pressurizing
High pressure
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Summary:Scope of Deliverables: This section covers high pressure processing as an alternative technology for preservation of foods. It includes critical process factors, their effect on inactivation levels and mechanisms of inactivation, as well as pathogens of concern and recommendations for surrogates. Methods to handle deviations are also described.
Bibliography:ark:/67375/WNG-T8ZSCWJ8-K
ArticleID:JFDS47
istex:C59490B0E99104EB69FDC49090A69715FD8D74FC
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1750-3841.2000.tb00618.x