Effect of hurdle approaches using conventional and moderate thermal processing technologies for microbial inactivation in fruit and vegetable products
A Soni, G Brightwell - Foods, 2022 - mdpi.com
Thermal processing of packaged fruit and vegetable products is targeted at eliminating
microbial contaminants (related to spoilage or pathogenicity) and extending shelf life using …
microbial contaminants (related to spoilage or pathogenicity) and extending shelf life using …
Electromagnetic wave-based technology for ready-to-eat foods preservation: a review of applications, challenges and prospects
Y Zhang, Z Ma, J Chen, Z Yang, Y Ren… - Critical Reviews in …, 2024 - Taylor & Francis
In recent years, the ready-to-eat foods market has grown significantly due to its high
nutritional value and convenience. However, these foods are also at risk of microbial …
nutritional value and convenience. However, these foods are also at risk of microbial …
Hyperspectral imaging and deep learning for quantification of Clostridium sporogenes spores in food products using 1D-convolutional neural networks and random …
Clostridium sporogenes spores are used as surrogates for Clostridium botulinum, to verify
thermal exposure and lethality in sterilization regimes by food industries. Conventional …
thermal exposure and lethality in sterilization regimes by food industries. Conventional …
Application of novel thermal technology in foods processing
Advanced and novel thermal technologies, such as ohmic heating and dielectric heating
(eg, microwave heating and radio frequency heating), have been developed to improve the …
(eg, microwave heating and radio frequency heating), have been developed to improve the …
Influence of microwave heating on food bioactives
M Paciulli, M Rinaldi, A Cavazza, F Younce… - Retention of Bioactives …, 2022 - Springer
The industrial and domestic use of microwaves has largely increased in the last few
decades due to its significant reduction in processing time and energy consumption. Other …
decades due to its significant reduction in processing time and energy consumption. Other …
Thermal processing of foods
K Niranjan - Engineering Principles for Food Process and Product …, 2022 - Springer
Thermal processing is the most common method employed for preserving foods and this
chapter covers the quantitative basis of designing a thermal process, especially how the …
chapter covers the quantitative basis of designing a thermal process, especially how the …