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- W2012502774 abstract "Most food preservation techniques act by slowing down or completely inhibiting the growth of contaminating microorganisms (e.g. chilling, freezing, drying, curing, conserving, vacuum and gas packaging, acidifying, fermenting, adding preservatives). Heat remains the only substantially employed inactivation technique. Inactivation is preferable to inhibition, particularly with respect to pathogens. New and emerging techniques usefully do act mainly by inactivation (e.g. irradiation, high-hydrostatic pressure, high-voltage pulses, high-intensity light pulses and maybe high-intensity magnetic field pulses, and combinations of mild heat with ultrasound and pressure). New uses for numerous naturally-occurring antimicrobials derived from animals, plants and microorganisms are also being explored and evaluated for practical use in foods. The new and emerging techniques may be applied alone or, potentially more usefully, in synergistic combinations." @default.
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- W2012502774 date "1963-01-01" @default.
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- W2012502774 title "Base exchange and heat resistance in bacterial spores" @default.
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- W2012502774 doi "https://doi.org/10.1016/0006-291x(63)90039-1" @default.
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