Pulsed light treatments for food preservation. A review

Food and Bioprocess Technology

Volumn 3, Issue 1, 2010, Pages 13-23

  Oms Oliu, Gemma ^a   Martín Belloso, Olga ^a   Soliva Fortuny, Robert ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Food; Microorganisms; Nonthermal technology; Pulsed light; Quality

Indexed keywords

BROAD SPECTRUM; CRITICAL PROCESS PARAMETERS; FOOD INDUSTRIES; FOOD MICROORGANISMS; FOOD PACKAGE; FOOD QUALITY; FOOD SURFACES; HIGH QUALITY; LIQUID FOOD; MICROBIAL INACTIVATION; NON-THERMAL TECHNOLOGY; NONTHERMAL; PEAK PULSE; PROCESSED FOODS; PULSED LIGHT; SENSORY PROPERTIES; THERMAL PROCESSING; ULTRA-VIOLET LIGHT; WHITE LIGHT;

FOOD PRESERVATIVES; MICROORGANISMS; ULTRAVIOLET RADIATION;

FOOD PRESERVATION;

EID: 65049090092     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-008-0147-x     Document Type: Review

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