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Applications of High and Ultra High Pressure Homogenization for Food Safety
Traditionally, the shelf-life and safety of foods have been achieved by thermal processing. Low temperature long time and high temperature short time treatments are the most commonly used hurdles for the pasteurization of fluid foods and raw materials. However, the thermal treatments can reduce the...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Frontiers Media S.A.
2016
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4971028/ https://www.ncbi.nlm.nih.gov/pubmed/27536270 http://dx.doi.org/10.3389/fmicb.2016.01132 |