• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Foods >Physiology of the Inactivation of Vegetative Bacteria by Thermal Treatments: Mode of Action, Influence of Environmental Factors and Inactivation Kinetics
【24h】

Physiology of the Inactivation of Vegetative Bacteria by Thermal Treatments: Mode of Action, Influence of Environmental Factors and Inactivation Kinetics

机译：通过热处理使营养细菌失活的生理学：作用方式，环境因素的影响和失活动力学

获取原文
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Heat has been used extensively in the food industry as a preservation method, especially due to its ability to inactivate microorganisms present in foods. However, many aspects regarding the mechanisms of bacterial inactivation by heat and the factors affecting this process are still not fully understood. The purpose of this review is to offer a general overview of the most important aspects of the physiology of the inactivation or survival of microorganisms, particularly vegetative bacteria, submitted to heat treatments. This could help improve the design of current heat processes methods in order to apply milder and/or more effective treatments that could fulfill consumer requirements for fresh-like foods while maintaining the advantages of traditional heat treatments.
机译：热已在食品工业中广泛用作保存方法，特别是由于其具有灭活食品中微生物的能力。然而，关于通过热使细菌失活的机理以及影响该过程的因素的许多方面仍未完全理解。这篇综述的目的是概述经受热处理的微生物，特别是营养细菌的失活或存活的生理学的最重要方面。这可以帮助改进当前热处理方法的设计，以便应用更温和和/或更有效的处理方法，从而可以满足消费者对新鲜食品的要求，同时保持传统热处理方法的优势。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号