Historically, food science has had a reductionist approach, focusing on the analysis of single compounds derived from food. However, new technological advances are making it…
… with various pressures to inactivate bacteria and preserve quality and … developed by the treatment inactivates bacteria and enzymes. Investigations have ……
… technology can inactivate vegetative bacteria, yeasts and moulds while … the inactivation of vegetative cells of bacteria, moulds and yeast, bacterial …
Main conclusions Use of the combination technology showed potential as a non-thermal alternative to the traditional heat treatment: Shorter…
… be far lower than planned so that any bacteria that were supposed to be … questions raised about whether or not bacteria were inactivated by microwaves …
Two major phenomena determine the ability of ultrasound to improve food safety and extend its shelf life: its ability to detach microbial cells from food and surfaces in…
