Alternative food-preservation technologies: efficacy and mechanisms

被引：287
作者：
Lado, BH [1 ]
Yousef, AE [1 ]
机构：
[1] Ohio State Univ, Dept Food Sci & Technol, Columbus, OH 43210 USA
来源：
MICROBES AND INFECTION | 2002年 / 4卷 / 04期
基金：
美国国家科学基金会;
关键词：
high pressure; injury; irradiation; kinetics; non-thermal; pulsed electric field; resistance; ultraviolet;
D O I：
10.1016/S1286-4579(02)01557-5
中图分类号：
R392 [医学免疫学]; Q939.91 [免疫学];
学科分类号：
100102 ;
摘要：
High-pressure processing, ionizing radiation, pulsed electric field and ultraviolet radiation are emerging preservation technologies designed to produce safe food, while maintaining its nutritional and sensory qualities. A sigmoid inactivation pattern is observed in most kinetic studies. Damage to cell membranes, enzymes or DNA is the most commonly cited cause of death of microorganisms by alternative preservation technologies. (C) 2002 Editions scientifiques et medicales Elsevier SAS. All rights reserved.
引用
收藏
页码：433 / 440
页数：8
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