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
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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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
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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
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