Hydrostatic pressure processing of foods

AudienciaPúblico en generales_ES
CoberturaMéxicoes_ES
Fecha de ingreso2026-10-05T16:34:30Z
Fecha de publicación2008-01-01
ResumenNew food processing technologies meeting consumer expectations for increased food safety, extending shelf life and improving product quality are needed today. Consumers are demanding fresh foods and products minimally affected by processing so as to preserve desirable compositional and sensory properties. For example, in the United States raw milk may be purchased directly from farms in 28 states, and in four states it may be purchased in retail stores [1]. This consumer interest in untreated milk is troublesome information for agencies monitoring food safety since its potential content of microbial pathogens poses a serious health risk to consumers. An analysis of the incidence of pathogenic bacteria in raw milk from 70 farms showed that 4.9 and 3.4% were positive for Listeria monocytogenes and L. innocua, respectively [2,3].es_ES
ISBN978-142005554-2; 978-142005553-5es_ES
URIhttps://riuat.uat.edu.mx/handle/123456789/6283
Idiomaenes_ES
EditorialCRC Presses_ES
RelaciónFood Processing Operations Modeling: Design and Analysis, Second Editiones_ES
URL relacionadohttps://www.scopus.com/pages/publications/61449129797?origin=resultslistes_ES
DerechosAcceso restringido / Suscripción (Metadatos de producción científica)es_ES
Licenciahttp://purl.org/coar/access_right/c_16eces_ES
FuenteFood Processing Operations Modeling: Design and Analysis, Second Edition
TítuloHydrostatic pressure processing of foodses_ES
TipoCapítulo Libroes_ES
ArbitradoHa sido Arbitradoes_ES
AutorAntonio Torres, J.
AutorVelazquez, Gonzalo
AutorAntonio Torres, J.es_ES
AutorVelazquez, Gonzaloes_ES
InstituciónUniversidad Autónoma de Tamaulipas
InstituciónUniversidad Autónoma de Tamaulipases_ES
Rango de páginas173-212es_ES
URL relacionadahttps://www.scopus.com/pages/publications/61449129797?origin=resultslist
Tipo de artículoIndexado
Tipo de artículoIndexadoes_ES

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