Recent Advances in Minimal Heat Processing of Fish: Effects on Microbiological Activity and Safety

Food and Bioprocess Technology

Volumn 4, Issue 6, 2011, Pages 833-848

  Rosnes, Jan T ^a   Skåra, Torstein ^a,b   Skipnes, Dagbjørn ^a  

^a Norconserv AS   (Norway)

^b UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Fish; Heat treatment; Microbiological safety; Minimal process

Indexed keywords

A-THERMAL; ALTERNATIVE TECHNOLOGIES; ENHANCED HEAT TRANSFER; EXTENDED SHELF LIVES; HEAT PROCESSING; HIGH HEAT LOAD; MICROBIAL CONTROL; MICROBIOLOGICAL ACTIVITY; MICROBIOLOGICAL SAFETY; MINIMAL PROCESS; MINIMAL PROCESSING; PASTEURISATION; PROTEIN FRACTIONS; QUALITY CHANGE; RAPID-HEATING; REFRIGERATED STORAGES; STORAGE TEMPERATURES; WATER BATHS;

FISH; FISH PRODUCTS; FOOD STORAGE; HEALTH; HEATING; INDUSTRIAL APPLICATIONS; THERMAL LOAD;

FOOD SAFETY;

EID: 79958288055     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-011-0517-7     Document Type: Review

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