Advanced Research in Inactivation Technologies of Foodborne Microorganisms
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 modificatio...
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| Format: | Online |
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| Language: | English |
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MDPI - Multidisciplinary Digital Publishing Institute
2025
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| Online Access: | ONIX_20250812T110751_9783725843435_442 |
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| collection | Directory of Open Access Books |
| description | 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. This Special Issue aims to highlight the major progress achieved in the last decade, demonstrating that innovative technologies are now mature enough to be used in the industry for the microbial stabilization of food. In particular, it brings together ten research papers presenting different techniques, such as supercritical carbon dioxide, pulsed light, UV and plasma, applied to different food products and documents their effects on food safety and quality. |
| format | Online |
| id | doab-20.500.12854ir-165687 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-1656872025-08-12T10:07:07Z Advanced Research in Inactivation Technologies of Foodborne Microorganisms Spilimbergo, Sara innovative pasteurization stabilization low temperature foodborne food product thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences 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. This Special Issue aims to highlight the major progress achieved in the last decade, demonstrating that innovative technologies are now mature enough to be used in the industry for the microbial stabilization of food. In particular, it brings together ten research papers presenting different techniques, such as supercritical carbon dioxide, pulsed light, UV and plasma, applied to different food products and documents their effects on food safety and quality. 2025-08-12T10:07:05Z 2025-08-12T10:07:05Z 2025 book ONIX_20250812T110751_9783725843435_442 9783725843435 9783725843442 https://directory.doabooks.org/handle/20.500.12854/165687 eng image/jpeg Attribution 4.0 International https://mdpi.com/books https://mdpi.com/books/pdfview/book/11219 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-7258-4344-2 10.3390/books978-3-7258-4344-2 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783725843435 9783725843442 162 open access |
| spellingShingle | innovative pasteurization stabilization low temperature foodborne food product thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences Advanced Research in Inactivation Technologies of Foodborne Microorganisms |
| title | Advanced Research in Inactivation Technologies of Foodborne Microorganisms |
| title_full | Advanced Research in Inactivation Technologies of Foodborne Microorganisms |
| title_fullStr | Advanced Research in Inactivation Technologies of Foodborne Microorganisms |
| title_full_unstemmed | Advanced Research in Inactivation Technologies of Foodborne Microorganisms |
| title_short | Advanced Research in Inactivation Technologies of Foodborne Microorganisms |
| title_sort | advanced research in inactivation technologies of foodborne microorganisms |
| topic | innovative pasteurization stabilization low temperature foodborne food product thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences |
| topic_facet | innovative pasteurization stabilization low temperature foodborne food product thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences |
| url | ONIX_20250812T110751_9783725843435_442 |