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dc.creatorOliveira, Thales Leandro Coutinho de-
dc.creatorRamos, Alcinéia L. S.-
dc.creatorRamos, Eduardo Mendes-
dc.creatorPiccoli, Roberta Hilsdorf-
dc.creatorCristianini, Marcelo-
dc.date.accessioned2018-01-12T17:53:01Z-
dc.date.available2018-01-12T17:53:01Z-
dc.date.issued2015-09-
dc.identifier.citationOLIVEIRA, 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.pt_BR
dc.identifier.urihttp://www.sciencedirect.com/science/article/pii/S0924224415001417#!pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/28419-
dc.description.abstractAlthough 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.pt_BR
dc.languageen_USpt_BR
dc.publisherElsevierpt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceTrends in Food Science & Technologypt_BR
dc.subjectFood - Conservationpt_BR
dc.subjectNatural antimicrobialspt_BR
dc.subjectFood - High pressure processingpt_BR
dc.subjectAlimentos - Conservaçãopt_BR
dc.subjectAntimicrobianos naturaispt_BR
dc.subjectAlimentos - Processamento de alta pressãopt_BR
dc.titleNatural antimicrobials as additional hurdles to preservation of foods by high pressure processingpt_BR
dc.typeArtigopt_BR
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