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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

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

Popis výsledku anglicky

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

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

—

Návaznosti

R - Projekt Ramcoveho programu EK

Rok uplatnění

2013

Kód důvěrnosti údajů

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

Název periodika

Innovative Food Science and Emerging Technologies

ISSN

1466-8564

e-ISSN

—

Svazek periodika

20

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

BE - Belgické království

Počet stran výsledku

9

Strana od-do

42-50

Kód UT WoS článku

000329414700005

EID výsledku v databázi Scopus

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