Hurdle Approach to Increase the Microbial Inactivation by High Pressure Processing: Effect of Essential Oils

Food Engineering Reviews

Volumn 4, Issue 3, 2012, Pages 141-148

  Gayán, Elisa ^b   Torres, J Antonio ^a   Paredes Sabja, Daniel ^c,d  

^a OREGON STATE UNIVERSITY   (United States)

^b UNIVERSIDAD DE ZARAGOZA   (Spain)

^c UNIVERSIDAD ANDRÉS BELLO   (Chile)

^d OREGON STATE UNIVERSITY   (United States)

Author keywords

Bacterial inactivation mechanism; Essential oil; High pressure processing; Hurdle technology; Microbial inactivation

Indexed keywords

BACTERIAL CELLS; BACTERIAL INACTIVATION; CELLULAR FUNCTION; CONSUMER DEMANDS; ELECTRON FLOW; FENTON REACTIONS; FOOD INDUSTRIES; FOOD PROCESSING INDUSTRY; HIGH HYDROSTATIC PRESSURE; HIGH PRESSURE PROCESSING; HURDLE TECHNOLOGY; MEMBRANE PERMEABILITY; MICROBIAL ECOLOGY; MICROBIAL INACTIVATION; MICROBIAL STRUCTURES; MODE OF ACTION; MOLECULAR MECHANISM; NON-THERMAL TECHNOLOGY; NONTHERMAL; PROTEIN-LIPID INTERACTIONS; PROTON-MOTIVE FORCES; REACTIVE OXYGEN SPECIES; SPOILAGE MICROORGANISMS; TREATMENT TIME;

BACTERIA; CELL MEMBRANES; CYTOLOGY; ESSENTIAL OILS; FOOD PRESERVATION; FOOD PRODUCTS; HIGH PRESSURE EFFECTS; HYDROSTATIC PRESSURE; MICROBIOLOGY;

OILS AND FATS;

EID: 84866533264     PISSN: 18667910     EISSN: 18667929     Source Type: Journal    
DOI: 10.1007/s12393-012-9055-y     Document Type: Article

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