Effect of Hurdle Technology in Food Preservation: A Review

Critical Reviews in Food Science and Nutrition

Volumn 56, Issue 4, 2016, Pages 641-649

  Singh, Shiv ^a   Shalini, Rachana ^b,c  

^a INDIAN INSTITUTE OF TECHNOLOGY KANPUR   (India)

^b National Productivity Council   (India)

^c SAM HIGGINBOTTOM UNIVERSITY OF AGRICULTURE   (India)

Author keywords

food preservation; homeostasis; Hurdle technology; metabolic exhaustion; stress reactions

Indexed keywords

DEVELOPING COUNTRIES; METABOLISM; PHYSIOLOGY;

HOMEOSTASIS; HURDLE TECHNOLOGY; INTELLIGENT APPLICATIONS; METABOLIC EXHAUSTION; MULTI-TARGETS; NOVEL CONCEPT; PRESERVATION METHODS; STRESS REACTION;

FOOD PRESERVATION;

WATER;

BACTERIUM; CHEESE; CHEMISTRY; DESICCATION; FOOD CONTROL; FOOD PRESERVATION; FRUIT; GROWTH, DEVELOPMENT AND AGING; HEAT; HOMEOSTASIS; MICROBIOLOGY; OXIDATION REDUCTION REACTION; PH; PROCEDURES; TIME FACTOR;

BACTERIA; CHEESE; DESICCATION; FOOD MICROBIOLOGY; FOOD PRESERVATION; FRUIT; HOMEOSTASIS; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; OXIDATION-REDUCTION; TIME FACTORS; WATER;

EID: 84961613371     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2012.761594     Document Type: Article

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