The Effect of High Hydrostatic Pressure on Microorganisms in Food Preservation
Küçük Resim Yok
Tarih
2006
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Univ Namik Kemal
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
High hydrostatic pressure is a new food preservation technology known for its capacity to inactivate spoilage and pathogenic microorganisms. High-pressure treatments are receiving a great deal of attention for the inactivation of microorganisms in food processing, pressure instead of temperature is used as stabilizing factor. High hydrostatic pressure treatment is the most studied alternative process, many works reported successful results in inactivating a wide range of microorganisms under different operative conditions such as temperature, pressure, exposure time.
Açıklama
Anahtar Kelimeler
High Pressure, Food Preservation, Microorganisms, Pasteurisation
Kaynak
Journal Of Tekirdag Agriculture Faculty-Tekirdag Ziraat Fakultesi Dergisi
WoS Q Değeri
N/A
Scopus Q Değeri
Cilt
3
Sayı
1
