Ultrasound assisted thermal inactivation of spores in foods: Pathogenic and spoilage bacteria, molds and yeasts
Background: Pasteurization aims to achieve the reduction of vegetative microorganisms and resistant spores which are of risk to public health. Power ultrasound has been identified as a potential technology for non-thermal food pasteurization. It relies on the propagation of pressure waves (frequency...
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| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2021
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| Texto completo: | http://hdl.handle.net/10400.5/22013 |
| País: | Portugal |
| Oai: | oai:www.repository.utl.pt:10400.5/22013 |