Exploiting the synergism among physical and chemical processes for improving food safety-Reference-Cited by-同舟云学术

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Exploiting the synergism among physical and chemical processes for improving food safety

Published:2019-12 Issue: Volume:30 Page:14-20
ISSN:2214-7993
Container-title:Current Opinion in Food Science
language:en
Short-container-title:Current Opinion in Food Science

Author:

Berdejo Daniel,Pagán Elisa,García-Gonzalo Diego,Pagán Rafael

Funder

Ministry of Education, Culture, Sports, Science and Technology

European Social Fund

Federación Española de Enfermedades Raras

Khalifa University of Science, Technology and Research

Ministry of Economy, Trade and Industry

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference56 articles.

1. Hurdle technology: a novel approach for enhanced food quality and safety – a review;Khan;Food Control,2017

2. Effect of hurdle technology in food preservation: a review;Singh;Crit Rev Food Sci Nutr,2016

3. Food preservation by hurdle technology;Leistner;Trends Food Sci Technol,1995

4. Modeling of Listeria monocytogenes inactivation by combined high-pressure and mild-temperature treatments in model soup;Ates;Eur Food Res Technol,2016

5. Modeling the inactivation of psychrotrophic Bacillus cereus spores in beef slurry by 600 MPa HPP combined, with 38–70 degrees C: comparing with thermal processing and estimating the energy requirements;Evelyn;Food Bioprod Process,2016

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