Application of High Pressure with Homogenization, Temperature, Carbon Dioxide, and Cold Plasma for the Inactivation of Bacterial Spores: A Review

Comprehensive Reviews in Food Science and Food Safety

Volumn 17, Issue 3, 2018, Pages 532-555

  Lopes, Rita P ^a   Mota, Maria J ^a   Gomes, Ana M ^b   Delgadillo, Ivonne ^a   Saraiva, Jorge A ^a  

^a UNIVERSITY OF AVEIRO   (Portugal)

^b CBQF CENTRO DE BIOTECNOLOGIA E QUÍMICA FINA LABORATÓRIO ASSOCIADO   (Portugal)

Author keywords

cold plasma; HPCD; HPH; PATS; sterilization

Indexed keywords

BACTERIA; CARBON DIOXIDE; FOOD MICROBIOLOGY; FOOD PRODUCTS; HIGH PRESSURE EFFECTS; STERILIZATION (CLEANING);

COLD PLASMAS; EMERGENT TECHNOLOGIES; HIGH PRESSURE HOMOGENIZATION; HIGH-PRESSURE CARBON DIOXIDE; HPCD; PATS; STERILIZATION TECHNOLOGY; THERMAL STERILIZATION;

SPOILAGE;

EID: 85043502308     PISSN: None     EISSN: 15414337     Source Type: Journal    
DOI: 10.1111/1541-4337.12311     Document Type: Review

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