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High hydrostatic pressure applied to ready-to-eat meat products: focus on Listeria monocytogenes inactivation

2014Journal article Restricted access
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dc.contributor.authorTeixeira, Paula
dc.contributor.authorKolomeytseva, Margarita
dc.contributor.authorSilva, Joana
dc.contributor.authorCastro, Sónia M.A.
dc.contributor.authorSaraiva, Jorge A.
dc.date.accessioned2015-05-15T15:23:52Z
dc.date.available2015-05-15T15:23:52Z
dc.date.issued2014
dc.description.abstractSeveral 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.por
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationTEIXEIRA, 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. 14-23por
dc.identifier.urihttp://hdl.handle.net/10400.14/17614
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherAmerican V-King Scientific Publishing
dc.relationFCOMP-01-0124-FEDER037296
dc.relationStrategic Project - LA 16 - 2011-2012
dc.relation2013 - Strategic Project
dc.relationISOLATION, CHARACTERIZATION, VIRULENCE FACTORS AND ANTIBIOTIC RESISTANCE AMONG CAMPYLOBACTER SPP. ISOLATED FROM FOOD AND CLINICAL CASES
dc.relationEFFECT OF HIGH PRESSURE TREATMENTS ON THE QUALITY AND MICROBIOLOGICAL SAFETY OF TRADITIONAL FERMENTED MEAT PRODUCTS
dc.subjectNon-thermal Technologiespor
dc.subjectHigh Pressurepor
dc.subjectListeria monocytogenespor
dc.subjectReady-to-eat Meat Productspor
dc.titleHigh hydrostatic pressure applied to ready-to-eat meat products: focus on Listeria monocytogenes inactivationpor
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleStrategic Project - LA 16 - 2011-2012
oaire.awardTitle2013 - Strategic Project
oaire.awardTitleISOLATION, CHARACTERIZATION, VIRULENCE FACTORS AND ANTIBIOTIC RESISTANCE AMONG CAMPYLOBACTER SPP. ISOLATED FROM FOOD AND CLINICAL CASES
oaire.awardTitleEFFECT OF HIGH PRESSURE TREATMENTS ON THE QUALITY AND MICROBIOLOGICAL SAFETY OF TRADITIONAL FERMENTED MEAT PRODUCTS
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/3599-PPCDT/PTDC%2FAGR-ALI%2F64662%2F2006/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/PEst-OE%2FEQB%2FLA0016%2F2011/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6820 - DCRRNI ID/PEst-C%2FQUI%2FUI0062%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBPD%2F35392%2F2007/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/FARH/SFRH%2FBPD%2F71723%2F2010/PT
oaire.citation.issue1
oaire.citation.titleFrontiers in Food Science and Technology
oaire.citation.volume1
oaire.fundingStream3599-PPCDT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6820 - DCRRNI ID
oaire.fundingStreamFARH
person.familyNameTeixeira
person.familyNameSilva
person.familyNameSaraiva
person.givenNamePaula
person.givenNameJoana
person.givenNameJorge
person.identifier.ciencia-idB415-743D-D9F9
person.identifier.ciencia-idEC16-41A3-01BD
person.identifier.orcid0000-0002-6296-5137
person.identifier.orcid0000-0003-3977-7418
person.identifier.orcid0000-0002-5536-6056
person.identifier.ridJ-8678-2014
person.identifier.scopus-author-id7005895206
person.identifier.scopus-author-id7403023130
person.identifier.scopus-author-id35583570500
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
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