Inactivation of Foodborne Viruses by High-Pressure Processing (HPP)

High-pressure processing (HPP) is an innovative non-thermal food preservation method. HPP can inactivate microorganisms, including viruses, with minimal influence on the physicochemical and sensory properties of foods. The most significant foodborne viruses are human norovirus (HuNoV), hepatitis A v...

Descripción completa

Detalles Bibliográficos
Autores principales: Govaris, Alexander, Pexara, Andreana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7909798/
https://www.ncbi.nlm.nih.gov/pubmed/33494224
http://dx.doi.org/10.3390/foods10020215

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7909798/
https://www.ncbi.nlm.nih.gov/pubmed/33494224
http://dx.doi.org/10.3390/foods10020215

Ejemplares similares