Natural antimicrobials as additional hurdles to preservation of foods by high pressure processing

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorOliveira, Thales Leandro Coutinho de-
Autor(es): dc.creatorRamos, Alcinéia L. S.-
Autor(es): dc.creatorRamos, Eduardo Mendes-
Autor(es): dc.creatorPiccoli, Roberta Hilsdorf-
Autor(es): dc.creatorCristianini, Marcelo-
Data de aceite: dc.date.accessioned2026-02-09T12:18:58Z-
Data de disponibilização: dc.date.available2026-02-09T12:18:58Z-
Data de envio: dc.date.issued2018-01-12-
Data de envio: dc.date.issued2018-01-12-
Data de envio: dc.date.issued2015-09-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/28419-
Fonte completa do material: dc.identifierhttp://www.sciencedirect.com/science/article/pii/S0924224415001417#!-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1158836-
Descrição: dc.descriptionAlthough clear benefits of high pressure processing (HPP) as a non-thermal preservation method have been already established, recent literature has highlighted a promising trend of the combined HPP application plus antimicrobials obtained from natural sources. As a major improvements has been pointed out that effective inactivation rates may be reached at mild HPP set ups, assuring reduced costs at initial equipment installation (less robust units and valves) and upkeep, and maximizing processing output by effective shortened cycles (higher productivity in cycles/per hour). Less intense HPP cycles in pressure/dwell times results in increased freshness and global quality of HPP processed food.-
Idioma: dc.languageen-
Publicador: dc.publisherElsevier-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceTrends in Food Science & Technology-
Palavras-chave: dc.subjectFood - Conservation-
Palavras-chave: dc.subjectNatural antimicrobials-
Palavras-chave: dc.subjectFood - High pressure processing-
Palavras-chave: dc.subjectAlimentos - Conservação-
Palavras-chave: dc.subjectAntimicrobianos naturais-
Palavras-chave: dc.subjectAlimentos - Processamento de alta pressão-
Título: dc.titleNatural antimicrobials as additional hurdles to preservation of foods by high pressure processing-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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