High-pressure Processing: Kinetic Models for Microbial and Enzyme Inactivation

Food Engineering Reviews

Volumn 6, Issue 3, 2014, Pages 56-88

  Serment Moreno, Vinicio ^a   Barbosa Cánovas, Gustavo ^b   Torres, José Antonio ^c   Welti Chanes, Jorge ^a  

^a SCHOOL OF ENGINEERING AND SCIENCES   (Mexico)

^b WASHINGTON STATE UNIVERSITY   (United States)

^c OREGON STATE UNIVERSITY   (United States)

Author keywords

Enzyme inactivation; High pressure processing; Kinetics; Microbial inactivation; Pressure assisted thermal processing; Primary and secondary models

Indexed keywords

ENZYME KINETICS; ENZYMES; FOOD PRESERVATION; KINETIC PARAMETERS; KINETIC THEORY; RAPID THERMAL ANNEALING; STERILIZATION (CLEANING);

ENZYME INACTIVATION; HIGH-PRESSURE PROCESSING; INACTIVATION KINETICS; INDUSTRIAL PROCESSING; MICROBIAL INACTIVATION; PRESERVATION TECHNOLOGIES; PRESSURE-ASSISTED THERMAL PROCESSING; THERMAL STERILIZATION;

THERMAL PROCESSING (FOODS);

EID: 84905158651     PISSN: 18667910     EISSN: 18667929     Source Type: Journal    
DOI: 10.1007/s12393-014-9075-x     Document Type: Review

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