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000079800 005__ 20230914083231.0
000079800 0247_ $$2doi$$a10.1016/j.cofs.2018.08.004
000079800 0248_ $$2sideral$$a109414
000079800 037__ $$aART-2019-109414
000079800 041__ $$aeng
000079800 100__ $$0(orcid)0000-0001-5053-8309$$aBerdejo, D.$$uUniversidad de Zaragoza
000079800 245__ $$aExploiting the synergism among physical and chemical processes for improving food safety
000079800 260__ $$c2019
000079800 5060_ $$aAccess copy available to the general public$$fUnrestricted
000079800 5203_ $$aThis article provides an overview of recent published information on the subject of synergistic lethal effects that emerge from the combination of physical and/or chemical processes applied to enhance food safety. Despite important recent advances in non-thermal technologies, the greatest synergistic lethal effects emerge from combining them with traditional, relatively mild heat treatments. The combined application of antimicrobials has shown that their main constituents interact effectively, and great synergistic effects have been described with the capacity of either inhibiting or inactivating pathogens. Moreover, natural antimicrobials are more effective when pathogens are previously damaged sublethally by the application of physical technologies. Such combinations allow for a considerable reduction of treatment intensity and costs, along with a noticeable improvement in food quality and safety.
000079800 536__ $$9info:eu-repo/grantAgreement/ES/DGA/A03-17R$$9info:eu-repo/grantAgreement/ES/MINECO/AGL2015-69565-P
000079800 540__ $$9info:eu-repo/semantics/openAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/
000079800 590__ $$a4.577$$b2019
000079800 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b15 / 138 = 0.109$$c2019$$dQ1$$eT1
000079800 592__ $$a1.466$$b2019
000079800 593__ $$aFood Science$$c2019$$dQ1
000079800 593__ $$aApplied Microbiology and Biotechnology$$c2019$$dQ1
000079800 655_4 $$ainfo:eu-repo/semantics/review$$vinfo:eu-repo/semantics/acceptedVersion
000079800 700__ $$0(orcid)0000-0003-3752-4660$$aPagán, E.$$uUniversidad de Zaragoza
000079800 700__ $$0(orcid)0000-0002-7629-8101$$aGarcía-Gonzalo, D.$$uUniversidad de Zaragoza
000079800 700__ $$0(orcid)0000-0002-0238-6328$$aPagán, R.$$uUniversidad de Zaragoza
000079800 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000079800 773__ $$g30 (2019), 14-20$$pCurr. opin. food sci.$$tCurrent Opinion in Food Science$$x2214-7993
000079800 8564_ $$s418201$$uhttps://zaguan.unizar.es/record/79800/files/texto_completo.pdf$$yPostprint
000079800 8564_ $$s39452$$uhttps://zaguan.unizar.es/record/79800/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000079800 909CO $$ooai:zaguan.unizar.es:79800$$particulos$$pdriver
000079800 951__ $$a2023-09-13-10:44:31
000079800 980__ $$aARTICLE