Predicting the Quality of Pasteurized Vegetables Using Kinetic Models : A Review
Joint Authors
Aamir, Muhammad
Ovissipour, Mahmoudreza
Sablani, Shyam S.
Rasco, Barbara A.
Source
International Journal of Food Science
Issue
Vol. 2013, Issue 2013 (31 Dec. 2013), pp.1-29, 29 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2013-09-26
Country of Publication
Egypt
No. of Pages
29
Main Subjects
Engineering Sciences and Information Technology
Abstract EN
A resurgence in interest examining thermal pasteurization technologies has been driven by demands for “cleaner” labeling and the need of organic and natural foods markets for suitable preventive measures to impede microbial growth and extend shelf life of minimally processed foods and ready-to-eat foods with a concomitant reduction in the use of chemical preservatives.
This review describes the effects of thermal pasteurization on vegetable quality attributes including altering flavor and texture to improve consumer acceptability, stabilizing color, improving digestibility, palatability and retaining bioavailability of important nutrients, and bioactive compounds.
Here, we provide kinetic parameters for inactivation of viral and bacterial pathogens and their surrogates and marker enzymes used to monitor process effectiveness in a variety of plant food items.
Data on thermal processing protocols leading to higher retention and bioactivity are also presented.
Thermal inactivation of foodborne viruses and pathogenic bacteria, specifically at lower pasteurization temperatures or via new technologies such as dielectric heating, can lead to greater retention of “fresh-like” properties.
American Psychological Association (APA)
Aamir, Muhammad& Ovissipour, Mahmoudreza& Sablani, Shyam S.& Rasco, Barbara A.. 2013. Predicting the Quality of Pasteurized Vegetables Using Kinetic Models : A Review. International Journal of Food Science،Vol. 2013, no. 2013, pp.1-29.
https://search.emarefa.net/detail/BIM-459175
Modern Language Association (MLA)
Aamir, Muhammad…[et al.]. Predicting the Quality of Pasteurized Vegetables Using Kinetic Models : A Review. International Journal of Food Science No. 2013 (2013), pp.1-29.
https://search.emarefa.net/detail/BIM-459175
American Medical Association (AMA)
Aamir, Muhammad& Ovissipour, Mahmoudreza& Sablani, Shyam S.& Rasco, Barbara A.. Predicting the Quality of Pasteurized Vegetables Using Kinetic Models : A Review. International Journal of Food Science. 2013. Vol. 2013, no. 2013, pp.1-29.
https://search.emarefa.net/detail/BIM-459175
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-459175