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

doi:10.1201/9781315153414-12

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 proceeding › Chapter › peer-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 language	English
Title of host publication	Food safety and protection
Publisher	CRC Press
Pages	397-427
Number of pages	31
ISBN (Electronic)	9781498762885
ISBN (Print)	9781498762878
DOIs	https://doi.org/10.1201/9781315153414-12
Publication status	Published - 1 Jan 2017

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10.1201/9781315153414-12

http://hdl.handle.net/10400.14/27142

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Alexandre, E. M. C., Inácio, R. S., Ribeiro, A. C., Lemos, Á., Pereira, S., Castro, S. M., Teixeira, P., Pintado, M., Gomes, A. M. P., Barba, F. J., Koubaa, M., Roohinejad, S., & Saraiva, J. (2017). Effect of commercial emerging nonthermal technologies on food products: microbiological aspects. In Food safety and protection (pp. 397-427). CRC Press. https://doi.org/10.1201/9781315153414-12

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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.",

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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

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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 - https://www.scopus.com/pages/publications/85053097077

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DO - 10.1201/9781315153414-12

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SN - 9781498762878

SP - 397

EP - 427

BT - Food safety and protection

PB - CRC Press

ER -

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

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