Fermentation at non-conventional conditions in food- and bio-sciences by the application of advanced processing technologies

Critical Reviews in Biotechnology

Volumn 38, Issue 1, 2018, Pages 122-140

  Mota, Maria J ^a   Lopes, Rita P ^a   Koubaa, Mohamed ^b   Roohinejad, Shahin ^c,d   Barba, Francisco J ^e   Delgadillo, Ivonne ^a   Saraiva, Jorge A ^a  

^a UNIVERSITY OF AVEIRO   (Portugal)

^b SORBONNE UNIVERSITÉ   (France)

^c FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

^d SHIRAZ UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^e UNIVERSITY OF VALENCIA   (Spain)

Author keywords

electric fields; High pressure; MEF; microorganisms; ohmic heating; PEF; sub lethal; ultrasound

Indexed keywords

BIOELECTRIC POTENTIALS; ELECTRIC FIELDS; FOOD PROCESSING; JOULE HEATING; METABOLISM; MICROORGANISMS; PRODUCTIVITY; ULTRASONICS;

FERMENTATION PRODUCTS; FERMENTATIVE PROCESS; HIGH PRESSURE; MICROBIAL FERMENTATION; MICROBIAL INACTIVATION; PROCESSING TECHNOLOGIES; SCIENTIFIC COMMUNITY; SUB-LETHAL;

FERMENTATION;

AVERMECTIN; BACTERIOCIN; GENTAMICIN; ISOFLAVONE DERIVATIVE; MEVINOLIN; PLASMIN; RIBOFLAVIN; YOGHURT;

BIOTRANSFORMATION; DECONTAMINATION; ELECTRIC FIELD; ELECTROPORATION; FERMENTATION; FERMENTATION TECHNIQUE; FERMENTED MILK PRODUCT; FOOD PROCESSING; HEATING; KIMCHI; METABOLIC STRESS; MICROBIAL GROWTH; NONHUMAN; PASTEURIZATION; PRESSURE; PRIORITY JOURNAL; PROCESS TECHNOLOGY; PULSED ELECTRIC FIELD; REVIEW; SYSTEMATIC REVIEW; ULTRASOUND; WEB OF SCIENCE; BACTERIAL PHENOMENA AND FUNCTIONS; BACTERIUM; BIOTECHNOLOGY; ELECTRICITY; FOOD HANDLING; METABOLISM; TEMPERATURE;

BACTERIA; BACTERIAL PHYSIOLOGICAL PHENOMENA; BIOTECHNOLOGY; ELECTRICITY; FERMENTATION; FOOD HANDLING; PRESSURE; TEMPERATURE;

EID: 85018490441     PISSN: 07388551     EISSN: 15497801     Source Type: Journal    
DOI: 10.1080/07388551.2017.1312272     Document Type: Review

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