Effect of commercial emerging nonthermal technologies on food products: microbiological aspects

Elisabete M. C. Alexandre, Rita S. Inácio, Ana C. Ribeiro, Álvaro Lemos, Sofia Pereira, Sónia M. Castro, Paula Teixeira, Manuela Pintado, Ana M. P. Gomes, Francisco J. Barba, Mohamed Koubaa, Shahin Roohinejad, Jorge Saraiva

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

1 Citation (Scopus)

Abstract

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.
Original languageEnglish
Title of host publicationFood safety and protection
PublisherCRC Press
Pages397-427
Number of pages31
ISBN (Electronic)9781498762885
ISBN (Print)9781498762878
DOIs
Publication statusPublished - 1 Jan 2017

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