The efficacy and safety of high‐pressure processing of food

High‐pressure processing (HPP) is a non‐thermal treatment in which, for microbial inactivation, foods are subjected to isostatic pressures (P) of 400–600 MPa with common holding times (t) from 1.5 to 6 min. The main factors that influence the efficacy (log(10) reduction of vegetative microorganisms)...

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Detalles Bibliográficos
Autores principales: Koutsoumanis, Konstantinos, Alvarez‐Ordóñez, Avelino, Bolton, Declan, Bover‐Cid, Sara, Chemaly, Marianne, Davies, Robert, De Cesare, Alessandra, Herman, Lieve, Hilbert, Friederike, Lindqvist, Roland, Nauta, Maarten, Peixe, Luisa, Ru, Giuseppe, Simmons, Marion, Skandamis, Panagiotis, Suffredini, Elisabetta, Castle, Laurence, Crotta, Matteo, Grob, Konrad, Milana, Maria Rosaria, Petersen, Annette, Roig Sagués, Artur Xavier, Vinagre Silva, Filipa, Barthélémy, Eric, Christodoulidou, Anna, Messens, Winy, Allende, Ana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Scientific Opinion
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8902661/
https://www.ncbi.nlm.nih.gov/pubmed/35281651
http://dx.doi.org/10.2903/j.efsa.2022.7128

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8902661/
https://www.ncbi.nlm.nih.gov/pubmed/35281651
http://dx.doi.org/10.2903/j.efsa.2022.7128

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