(Ultra) high pressure homogenization for continuous high pressure sterilization of pumpable foods - a review
Bacterial spores have a strong resistance to both chemical and physical hurdles and create a risk for food industry which has been tackled by applying high thermal intensity treatments to sterilize food. These strong thermal treatments lead to reduction of the organoleptic and nutritional properties...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2014-08-01
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| Series: | Frontiers in Nutrition |
| Subjects: | |
| Online Access: | http://journal.frontiersin.org/Journal/10.3389/fnut.2014.00015/full |