| Autor: |
Barbosa-Canovas, Gustavo V., Schaffner, Donald W., Pierson, Merle D., Zhang, Q. Howard |
| Předmět: |
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| Zdroj: |
Journal of Food Science (Wiley-Blackwell); May/Jun2000 Supplement, Vol. 65, p82-85, 4p, 2 Diagrams, 2 Charts, 3 Graphs |
| Abstrakt: |
Scope of Deliverables: Processes designed for the bacterial inactivation of foods and packages with pulsed light are described here. Possible mechanisms of bacterial inactivation are also discussed as well as critical factors that influence the efficiency of the process. Also, the need for future research is addressed. Much of the information comes from industry sources; therefore, independently conducted research is needed to validate the effectiveness of pulsed light processes for food preservation. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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