TY - CHAP
T1 - Effect of commercial emerging nonthermal technologies on food products
T2 - microbiological aspects
AU - Alexandre, Elisabete M. C.
AU - Inácio, Rita S.
AU - Ribeiro, Ana C.
AU - Lemos, Álvaro
AU - Pereira, Sofia
AU - Castro, Sónia M.
AU - Teixeira, Paula
AU - Pintado, Manuela
AU - Gomes, Ana M. P.
AU - Barba, Francisco J.
AU - Koubaa, Mohamed
AU - Roohinejad, Shahin
AU - Saraiva, Jorge
PY - 2017/1/1
Y1 - 2017/1/1
N2 - Consumer demands for high-quality, fresh-tasting, and nutritious foods have generated considerable interest in the development of new food processing techniques. The traditional heat treatments are efficient in microbial inactivation, reducing product decay, and attaining safety targets. However, they have a significant impact on product quality. Some quality parameters, such as texture, color, aroma, flavor, taste, and nutritive value, can be severely affected by temperature.
AB - Consumer demands for high-quality, fresh-tasting, and nutritious foods have generated considerable interest in the development of new food processing techniques. The traditional heat treatments are efficient in microbial inactivation, reducing product decay, and attaining safety targets. However, they have a significant impact on product quality. Some quality parameters, such as texture, color, aroma, flavor, taste, and nutritive value, can be severely affected by temperature.
UR - http://www.scopus.com/inward/record.url?scp=85053097077&partnerID=8YFLogxK
U2 - 10.1201/9781315153414-12
DO - 10.1201/9781315153414-12
M3 - Chapter
AN - SCOPUS:85053097077
SN - 9781498762878
SP - 397
EP - 427
BT - Food safety and protection
PB - CRC Press
ER -