Effect of Hurdle Approaches Using Conventional and Moderate Thermal Processing Technologies for Microbial Inactivation in Fruit and Vegetable Products

Thermal processing of packaged fruit and vegetable products is targeted at eliminating microbial contaminants (related to spoilage or pathogenicity) and extending shelf life using microbial inactivation or/and by reducing enzymatic activity in the food. The conventional process of thermal processing...

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Detalles Bibliográficos
Autores principales: Soni, Aswathi, Brightwell, Gale
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9222969/
https://www.ncbi.nlm.nih.gov/pubmed/35742009
http://dx.doi.org/10.3390/foods11121811

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9222969/
https://www.ncbi.nlm.nih.gov/pubmed/35742009
http://dx.doi.org/10.3390/foods11121811

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