New strategies for minimally processed foods. The role of multitarget preservation

被引：27
|
作者：
Alzamora, SM [1 ]
Tapia, MS
Chanes, JW
机构：
[1] Univ Buenos Aires, Fac Ciencias Exactas & Nat, Dept Ind, RA-1428 Buenos Aires, DF, Argentina
[2] Cent Univ Venezuela, Inst Ciencia & Tecnol Alimentos, Caracas 1041A, Venezuela
[3] Univ Americas Puebla, Escuela Ingn, Dept Ingn Quim & Alimentos, Cholula 72820, Mexico
来源：
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL | 1998年 / 4卷 / 05期
关键词：
minimally processed foods; hurdles technology; microbial hazards; preservation;
D O I：
10.1177/108201329800400507
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Minimally processed foods represent a problem from the point of view of microbiological safety, since their processing implies a loss of extrinsic and intrinsic preservation factors. This paper analyzes the microbiological status of minimally processed foods and the prospects to extend their microbiological safety by the hurdles technology. Some issues to be taken into account for this technology are also considered.
引用
收藏
页码：353 / 361
页数：9
相关论文
共 50 条
  • [31] Ultraprocessed foods, unprocessed or minimally processed foods, and risk of frailty in a cohort of United States females
    Fung, Teresa
    Rossato, Sinara L.
    Chen, Zhangling
    Khandpur, Neha
    Rodriguez-Artalejo, Fernando
    Willett, Walter C.
    Struijk, Ellen A.
    Lopez-Garcia, Esther
    AMERICAN JOURNAL OF CLINICAL NUTRITION, 2024, 120 (01): : 232 - 239
  • [32] Reduction strategies for polycyclic aromatic hydrocarbons in processed foods
    Wang, Zun
    Ng, Ken
    Warner, Robyn Dorothy
    Stockmann, Regine
    Fang, Zhongxiang
    COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 2022, 21 (02) : 1598 - 1626
  • [33] Risk presented to minimally processed chilled foods by psychrotrophic Bacillus cereus
    Webb, Martin D.
    Barker, Gary C.
    Goodburn, Kaarin E.
    Peck, Michael W.
    TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2019, 93 : 94 - 105
  • [34] Microbial behavior modeling as a tool in the design and control of minimally processed foods
    Alzamora, SA
    López-Malo, A
    ENGINEERING AND FOOD FOR THE 21ST CENTURY, 2002, : 631 - 650
  • [35] THE CONCEPT OF USING BACTERIOPHAGES TO IMPROVE THE MICROBIOLOGICAL QUALITY OF MINIMALLY PROCESSED FOODS
    Wojcicki, Michal
    Blazejak, Stanislaw
    Gientka, Iwona
    Brzezicka, Katarzyna
    ACTA SCIENTIARUM POLONORUM-TECHNOLOGIA ALIMENTARIA, 2019, 18 (04) : 373 - 383
  • [36] The effect of container size and type on lethality values during production of thermally processed wet pet foods.
    Molnar, L. M.
    Donadelli, R. A.
    Aldrich, C. G.
    JOURNAL OF ANIMAL SCIENCE, 2017, 95 : 117 - 117
  • [37] The effect of 'new' and 'worn' occlusal surfaces on the mechanical properties of common foods.
    Ciuci, PM
    Hiiemae, KM
    JOURNAL OF DENTAL RESEARCH, 1998, 77 : 147 - 147
  • [38] The impact of ultra-processed foods and unprocessed or minimally processed foods on the quality of life among adolescents: a longitudinal study from China
    Yang, Yuke
    Gao, Yan
    Yi, Xiangren
    Hu, Yining
    Zhao, Liangyu
    Chen, Lu
    Sui, Wenze
    Zhang, Shuoqin
    Ma, Sen
    FRONTIERS IN NUTRITION, 2024, 11
  • [39] Minimally processed foods have a higher total antioxidant content compared to processed and ultra-processed foods: results from an analysis of 1946 food items
    Basile, Anthony J.
    Ruiz-Tejada, Anaissa
    Mohr, Alex E.
    Stanley, Steven
    Hjelm, Ellinor
    Sweazea, Karen L.
    BRITISH JOURNAL OF NUTRITION, 2024, 132 (12) : 1555 - 1561
  • [40] Food addiction correlates with emotional and craving reactivity to industrially prepared (ultra-processed) and home-cooked (processed) foods but not unprocessed or minimally processed foods
    Delgado-Rodriguez, Rafael
    Moreno-Padilla, Maria
    Moreno-Dominguez, Silvia
    Cepeda-Benito, Antonio
    FOOD QUALITY AND PREFERENCE, 2023, 110
12345