Microbial inactivation in fresh and minimally processed foods by intense pulsed light (IPL) treatment.
Garlic
Indigenous microorganism
Intense pulsed light
Manila clam
Minimally processed food
Squid
Journal
Food science and biotechnology
ISSN: 2092-6456
Titre abrégé: Food Sci Biotechnol
Pays: Korea (South)
ID NLM: 9816587
Informations de publication
Date de publication:
Jul 2021
Jul 2021
Historique:
received:
05
04
2021
revised:
28
05
2021
accepted:
21
06
2021
entrez:
16
8
2021
pubmed:
17
8
2021
medline:
17
8
2021
Statut:
epublish
Résumé
The purposes of this study were to evaluate the inactivation effects of intense pulsed light (IPL) on indigenous and inoculated microorganisms in fresh and minimally processed foods and the industrial applicability of this nonthermal sterilization method. The samples were treated with IPL by varying the treatment time and voltage. The inactivation effect tended to increase as the treatment conditions increased. Further, indigenous microorganisms showed a lower inactivation level than inoculated microorganisms,
Identifiants
pubmed: 34395025
doi: 10.1007/s10068-021-00937-5
pii: 937
pmc: PMC8302713
doi:
Types de publication
Journal Article
Langues
eng
Pagination
939-948Informations de copyright
© The Korean Society of Food Science and Technology 2021.
Déclaration de conflit d'intérêts
Conflict of interestThe authors declare that they have no conflict of interest.
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