Advanced Research in Inactivation Technologies of Foodborne Microorganisms

Advanced Research in Inactivation Technologies of Foodborne Microorganisms

Biology

During the last few decades, alternative inactivation processes have gained increasing attention from the food industry. These involve alternative technologies to thermal treatments that have unquestioned limitations, such as the denaturation of thermolabile compounds and the substantial modification of nutritional and sensorial aspects, of which the modern consumer is increasingly aware. Indeed, they show great potential for the inactivation of foodborne microorganisms on a wide range of both solid and liquid food products, assuring their microbial safety without altering their fresh-like aspects and quality.

Sara Spilimbergo

https://mdpi-res.com/bookfiles/book/11219/Advanced_Research_in_Inactivation_Technologies_of_Foodborne_Microorganisms.pdf?v=1773108662

MDPI - Multidisciplinary Digital Publishing Institute