Combination of emerging non-thermal technologies with other preservation techniques to improve microbial safety and quality of foodstuff
سال انتشار: 1402
نوع سند: مقاله کنفرانسی
زبان: انگلیسی
مشاهده: 42
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شناسه ملی سند علمی:
MDCONF09_093
تاریخ نمایه سازی: 3 اردیبهشت 1403
چکیده مقاله:
Food safety has always been a global concern. Non-thermal technologies are among the emerging technologies that can have promising effects on the reduction of microbial load in food products. However, the severity of processing parameters due to the effective reduction of microbial load could have adverse effects on the food matrix. It seems that the combination of these technologies like Ionizing irradiation (IR), High-pressure processing (HPP), Cold plasma (CP), and Plasma-activated water (PAW) with other preservation methods, in addition to moderating the process parameters and reducing the adverse effects on the food matrix, can also lead to a greater reduction of the microbial load compared to the treatment of these technologies alone, thus improving product safety and shelf life.
کلیدواژه ها:
نویسندگان
Narges Velayati
Student's Scientific Research Center, Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
Bahare Mohamadi
Student's Scientific Research Center, Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
Mahmood Alizadeh Sani
Department of Food Science and Technology, School of Nutritional Sciences and Dietetics, Tehran University of Medical Sciences, Tehran, Iran