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Effect of high pressure thermal sterilization on the formation of food processing contaminants

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F13%3A43896501" target="_blank" >RIV/60461373:22330/13:43896501 - isvavai.cz</a>

  • Result on the web

    <a href="http://dx.doi.org/10.1016/j.ifset.2013.07.006" target="_blank" >http://dx.doi.org/10.1016/j.ifset.2013.07.006</a>

  • DOI - Digital Object Identifier

    <a href="http://dx.doi.org/10.1016/j.ifset.2013.07.006" target="_blank" >10.1016/j.ifset.2013.07.006</a>

Alternative languages

  • Result language

    angličtina

  • Original language name

    Effect of high pressure thermal sterilization on the formation of food processing contaminants

  • Original language description

    The use of high pressure thermal sterilization (HPTS) as an emerging technology for the sterilization of foods could be a big turning point in the food industry. HPTS can result in a better overall food quality, lower thermal load applied to the productand less unwanted food processing contaminants (FPCs) as e.g. furan and monochloropropanediol/-esters. Hence, within the EU FP7 founded Prometheus-project HPTS treatments were performed for selected food systems. Therefore, two spore strains were tested,the Geobacillus stearothermophilus and the Bacillus amyloliquefaciens, in the temperature range from 90 to 121 °C at 600 MPa. The treatments were carried out in different fish system and ACES-buffer. The treatment at 90 and 105 °C showed that the G. stearothermophilus is more pressure sensitive than the B. amyloliquefaciens. The formation of FPCs was monitored during the sterilization process and compared to the amounts found in retorted samples of the same food systems. Depending on th

  • Czech name

  • Czech description

Classification

  • Type

    J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

  • CEP classification

    GM - Food industry

  • OECD FORD branch

Result continuities

  • Project

  • Continuities

    R - Projekt Ramcoveho programu EK

Others

  • Publication year

    2013

  • Confidentiality

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Data specific for result type

  • Name of the periodical

    Innovative Food Science and Emerging Technologies

  • ISSN

    1466-8564

  • e-ISSN

  • Volume of the periodical

    20

  • Issue of the periodical within the volume

    1

  • Country of publishing house

    BE - BELGIUM

  • Number of pages

    9

  • Pages from-to

    42-50

  • UT code for WoS article

    000329414700005

  • EID of the result in the Scopus database