High hydrostatic pressure method for processing food products

Paula Cristina Maia Teixeira; Nórton Komora da Silva; Cláudia Maciel e Silva; Sónia Marília de almeida e Castro; Jorge Manuel Alexandre Saraiva

High hydrostatic pressure method for processing food products

Paula Cristina Maia Teixeira (Inventor)
, Nórton Komora da Silva (Inventor)
, Cláudia Maciel e Silva (Inventor)
, Sónia Marília de almeida e Castro (Inventor)
, Jorge Manuel Alexandre Saraiva (Inventor)

Research output: Patent

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Abstract

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.

Original language	English
Patent number	EP3424345
IPC	A23B4/22,A23C19/10,A23C19/11,A23C3/08,A23L3/015,A23L3/3463,A23L5/10
Priority date	7/07/17
Filing date	24/08/17
Publication status	Accepted/In press - 1 Jul 2020

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abstract = "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.",

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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 -

High hydrostatic pressure method for processing food products

Abstract

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