Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/17614
Título: High Hydrostatic Pressure Applied to Ready-to-eat Meat Products: Focus on Listeria monocytogenes inactivation
Autor: Teixeira, Paula
Kolomeytseva, Margarita
Silva, Joana
Castro, Sónia M.A.
Saraiva, Jorge A.
Palavras-chave: Non-thermal Technologies
High Pressure
Listeria monocytogenes
Ready-to-eat Meat Products
Data: 2014
Citação: TEIXEIRA, Paula …[et al.] - High Hydrostatic Pressure Applied to Ready-to-eat Meat Products: Focus on Listeria monocytogenes inactivation. Frontiers in Food Science and Technology. ISSN 2374-554. Vol. 1, n.º 1 (2014), p. 14-23
Resumo: Several non-thermal technologies, particularly high pressure processing,have showngood potential in effective food preservation. The main interest in these technologies results from their potential to inactivate pathogenic microorganisms in foods, without substantially altering their nutritional value and organoleptic properties. This review focuses on the application of high pressure processing as an emerging technology and its application in ready-to-eat meat products regarding Listeria monocytogenes inactivation. Updated findings on the benefits and drawbacks for industrial applications are also reviewed.
Peer review: yes
URI: http://hdl.handle.net/10400.14/17614
Aparece nas colecções:CBQF - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review



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