New strategies for minimally processed foods. The role of multitarget preservation

被引：27

作者：

Alzamora, SM ^{[1
]}

Tapia, MS

Chanes, JW

机构：

[1] Univ Buenos Aires, Fac Ciencias Exactas & Nat, Dept Ind, RA-1428 Buenos Aires, DF, Argentina

[2] Cent Univ Venezuela, Inst Ciencia & Tecnol Alimentos, Caracas 1041A, Venezuela

[3] Univ Americas Puebla, Escuela Ingn, Dept Ingn Quim & Alimentos, Cholula 72820, Mexico

来源：

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL | 1998年 / 4卷 / 05期

关键词：

minimally processed foods; hurdles technology; microbial hazards; preservation;

D O I：

10.1177/108201329800400507

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Minimally processed foods represent a problem from the point of view of microbiological safety, since their processing implies a loss of extrinsic and intrinsic preservation factors. This paper analyzes the microbiological status of minimally processed foods and the prospects to extend their microbiological safety by the hurdles technology. Some issues to be taken into account for this technology are also considered.

引用

页码：353 / 361

页数：9

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