Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/242932
Type: Artigo de periódico
Title: Natural Antimicrobials As Additional Hurdles To Preservation Of Foods By High Pressure Processing
Author: Coutinho de Oliveira
Thales Leandro; Ramos
Alcineia L. S.; Ramos
Eduardo Mendes; Piccoli
Roberta Hilsdorf; Cristianini
Marcelo
Abstract: Although clear benefits of high pressure processing (HPP) as a non-thermal preservation method have been already established, recent literature has highlighted a promising trend of the combined HPP application plus antimicrobials obtained from natural sources. As a major improvements has been pointed out that effective inactivation rates may be reached at mild HPP set ups, assuring reduced costs at initial equipment installation (less robust units and valves) and upkeep, and maximizing processing output by effective shortened cycles (higher productivity in cycles/per hour). Less intense HPP cycles in pressure/dwell times results in increased freshness and global quality of HPP processed food.
Subject: High Hydrostatic-pressure
Dry-cured Ham
Response-surface Methodology
Acid Fermented Sausages
Escherichia-coli O157h7
Ready-to-eat
Listeria-monocytogenes
Cooked Ham
Staphylococcus-aureus
Essential Oils
Country: LONDON
Editor: ELSEVIER SCIENCE LONDON
Citation: Natural Antimicrobials As Additional Hurdles To Preservation Of Foods By High Pressure Processing. Elsevier Science London, v. 45, p. 60-85 SEP-2015.
Rights: embargo
Identifier DOI: 10.1016/j.tifs.2015.05.007
Address: http://www.sciencedirect.com/science/article/pii/S0924224415001417
Date Issue: 2015
Appears in Collections:Unicamp - Artigos e Outros Documentos

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