Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/28419
metadata.artigo.dc.title: Natural antimicrobials as additional hurdles to preservation of foods by high pressure processing
metadata.artigo.dc.creator: Oliveira, Thales Leandro Coutinho de
Ramos, Alcinéia L. S.
Ramos, Eduardo Mendes
Piccoli, Roberta Hilsdorf
Cristianini, Marcelo
metadata.artigo.dc.subject: Food - Conservation
Natural antimicrobials
Food - High pressure processing
Alimentos - Conservação
Antimicrobianos naturais
Alimentos - Processamento de alta pressão
metadata.artigo.dc.publisher: Elsevier
metadata.artigo.dc.date.issued: Sep-2015
metadata.artigo.dc.identifier.citation: OLIVEIRA, T. L. C. de et al. Natural antimicrobials as additional hurdles to preservation of foods by high pressure processing. Trends in Food Science & Technology, Cambridge, v. 45, n. 1, p. 60-85, Sept. 2015.
metadata.artigo.dc.description.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.
metadata.artigo.dc.identifier.uri: http://www.sciencedirect.com/science/article/pii/S0924224415001417#!
http://repositorio.ufla.br/jspui/handle/1/28419
metadata.artigo.dc.language: en_US
Appears in Collections:DCA - Artigos publicados em periódicos

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