Physiology of the Inactivation of Vegetative Bacteria by Thermal Treatments: Mode of Action, Influence of Environmental Factors and Inactivation Kinetics
Resumen: Heat has been used extensively in the food industry as a preservation method, especially due to its ability to inactivate microorganisms present in foods. However, many aspects regarding the mechanisms of bacterial inactivation by heat and the factors affecting this process are still not fully understood. The purpose of this review is to offer a general overview of the most important aspects of the physiology of the inactivation or survival of microorganisms, particularly vegetative bacteria, submitted to heat treatments. This could help improve the design of current heat processes methods in order to apply milder and/or more effective treatments that could fulfill consumer requirements for fresh-like foods while maintaining the advantages of traditional heat treatments.
Idioma: Inglés
DOI: 10.3390/foods6120107
Año: 2017
Publicado en: FOODS 6, 12 (2017), 107 [21 pp]
ISSN: 2304-8158

Factor impacto SCIMAGO:

Financiación: info:eu-repo/grantAgreement/ES/MINECO/AGL2012-33522
Financiación: info:eu-repo/grantAgreement/ES/MINECO/AGL2015-69565-P
Tipo y forma: Review (Published version)
Área (Departamento): Tecnología de Alimentos (Departamento de Producción Animal y Ciencia de los Alimentos)
Exportado de SIDERAL (2018-04-18-12:32:42)

Este artículo se encuentra en las siguientes colecciones:
articulos > articulos-por-area > tecnologia_de_alimentos

 Notice créée le 2018-04-18, modifiée le 2018-04-18

Versión publicada:
Évaluer ce document:

Rate this document:
(Pas encore évalué)