Innovative technologies for food preservation: Inactivation of spoilage and pathogenic microorganisms

Publikation: Bog/antologi/afhandling/rapportBogfagfællebedømt

Standard

Innovative technologies for food preservation : Inactivation of spoilage and pathogenic microorganisms. / Barba, Francisco J.; Sant'Ana, Anderson de Souza; Orlien, Vibeke; Koubaa, Mohamed.

Elsevier, 2018. 315 s.

Publikation: Bog/antologi/afhandling/rapportBogfagfællebedømt

Harvard

Barba, FJ, Sant'Ana, ADS, Orlien, V & Koubaa, M 2018, Innovative technologies for food preservation: Inactivation of spoilage and pathogenic microorganisms. Elsevier. <https://www.elsevier.com/books/innovative-technologies-for-food-preservation/barba/978-0-12-811031-7>

APA

Barba, F. J., Sant'Ana, A. D. S., Orlien, V., & Koubaa, M. (2018). Innovative technologies for food preservation: Inactivation of spoilage and pathogenic microorganisms. Elsevier. https://www.elsevier.com/books/innovative-technologies-for-food-preservation/barba/978-0-12-811031-7

Vancouver

Barba FJ, Sant'Ana ADS, Orlien V, Koubaa M. Innovative technologies for food preservation: Inactivation of spoilage and pathogenic microorganisms. Elsevier, 2018. 315 s.

Author

Barba, Francisco J. ; Sant'Ana, Anderson de Souza ; Orlien, Vibeke ; Koubaa, Mohamed. / Innovative technologies for food preservation : Inactivation of spoilage and pathogenic microorganisms. Elsevier, 2018. 315 s.

Bibtex

@book{01ac7f47f2604dd3b03215d8fa35e401,
title = "Innovative technologies for food preservation: Inactivation of spoilage and pathogenic microorganisms",
abstract = " Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms covers the latest advances in non-thermal processing, including mechanical processes (such as high pressure processing, high pressure homogenization, high hydrodynamic pressure processing, pressurized fluids); electromagnetic technologies (like pulsed electric fields, high voltage electrical discharges, Ohmic heating, chemical electrolysis, microwaves, radiofrequency, cold plasma, UV-light); acoustic technologies (ultrasound, shockwaves); innovative chemical processing technologies (ozone, chlorine dioxide, electrolysis, oxidized water) and others like membrane filtration and dense phase CO 2 . The title also focuses on understanding the effects of such processing technologies on inactivation of the most relevant pathogenic and spoilage microorganisms to ensure food safety and stability. Over the course of the 20th century, the interest and demand for the development and application of new food preservation methods has increased significantly. The research in the last 50 years has produced various innovative food processing technologies and the use of new technologies for inactivation of spoilage and/or pathogenic microorganisms will depend on several factors. At this stage of development there is a need to better understand the mechanisms that govern microbial inactivation as induced by new and innovative processing technologies, as well as suitable and effective conditions for inactivating the microorganism. ",
author = "Barba, {Francisco J.} and Sant'Ana, {Anderson de Souza} and Vibeke Orlien and Mohamed Koubaa",
year = "2018",
language = "English",
isbn = "9780128110317",
publisher = "Elsevier",
address = "Netherlands",

}

RIS

TY - BOOK

T1 - Innovative technologies for food preservation

T2 - Inactivation of spoilage and pathogenic microorganisms

AU - Barba, Francisco J.

AU - Sant'Ana, Anderson de Souza

AU - Orlien, Vibeke

AU - Koubaa, Mohamed

PY - 2018

Y1 - 2018

N2 - Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms covers the latest advances in non-thermal processing, including mechanical processes (such as high pressure processing, high pressure homogenization, high hydrodynamic pressure processing, pressurized fluids); electromagnetic technologies (like pulsed electric fields, high voltage electrical discharges, Ohmic heating, chemical electrolysis, microwaves, radiofrequency, cold plasma, UV-light); acoustic technologies (ultrasound, shockwaves); innovative chemical processing technologies (ozone, chlorine dioxide, electrolysis, oxidized water) and others like membrane filtration and dense phase CO 2 . The title also focuses on understanding the effects of such processing technologies on inactivation of the most relevant pathogenic and spoilage microorganisms to ensure food safety and stability. Over the course of the 20th century, the interest and demand for the development and application of new food preservation methods has increased significantly. The research in the last 50 years has produced various innovative food processing technologies and the use of new technologies for inactivation of spoilage and/or pathogenic microorganisms will depend on several factors. At this stage of development there is a need to better understand the mechanisms that govern microbial inactivation as induced by new and innovative processing technologies, as well as suitable and effective conditions for inactivating the microorganism.

AB - Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms covers the latest advances in non-thermal processing, including mechanical processes (such as high pressure processing, high pressure homogenization, high hydrodynamic pressure processing, pressurized fluids); electromagnetic technologies (like pulsed electric fields, high voltage electrical discharges, Ohmic heating, chemical electrolysis, microwaves, radiofrequency, cold plasma, UV-light); acoustic technologies (ultrasound, shockwaves); innovative chemical processing technologies (ozone, chlorine dioxide, electrolysis, oxidized water) and others like membrane filtration and dense phase CO 2 . The title also focuses on understanding the effects of such processing technologies on inactivation of the most relevant pathogenic and spoilage microorganisms to ensure food safety and stability. Over the course of the 20th century, the interest and demand for the development and application of new food preservation methods has increased significantly. The research in the last 50 years has produced various innovative food processing technologies and the use of new technologies for inactivation of spoilage and/or pathogenic microorganisms will depend on several factors. At this stage of development there is a need to better understand the mechanisms that govern microbial inactivation as induced by new and innovative processing technologies, as well as suitable and effective conditions for inactivating the microorganism.

UR - http://www.scopus.com/inward/record.url?scp=85062551366&partnerID=8YFLogxK

M3 - Book

AN - SCOPUS:85062551366

SN - 9780128110317

BT - Innovative technologies for food preservation

PB - Elsevier

ER -

ID: 230900615