TY - PAT
T1 - High hydrostatic pressure method for processing food products
AU - Teixeira, Paula Cristina Maia
AU - Silva, Nórton Komora da
AU - Silva, Cláudia Maciel e
AU - Castro, Sónia Marília de almeida e
AU - Saraiva, Jorge Manuel Alexandre
PY - 2020/7/1
Y1 - 2020/7/1
N2 - The present disclosure relates to the field of high pressure processing of foods, in particular a method for processing a food product for inactivating microorganisms associated to said product, comprising the steps of: mixing the food product with a bacteriophage, a bacteriocinogenic lactic acid bacterium and/or a bacteriocin to obtain a mixed food product and subjecting the mixed food product to a pressure at most of 300 MPa.
AB - The present disclosure relates to the field of high pressure processing of foods, in particular a method for processing a food product for inactivating microorganisms associated to said product, comprising the steps of: mixing the food product with a bacteriophage, a bacteriocinogenic lactic acid bacterium and/or a bacteriocin to obtain a mixed food product and subjecting the mixed food product to a pressure at most of 300 MPa.
UR - https://worldwide.espacenet.com/patent/search/family/059702589/publication/EP3424344A1?q=pn%3DEP3424344A1
M3 - Patent
M1 - EP3424345
Y2 - 2017/08/24
PB - European Patent Office
ER -