Inactivation of pathogenic bacteria in food matrices: high pressure processing, photodynamic inactivation and pressure-assisted photodynamic inactivation

Cunha, A; Couceiro, J; Bonifacio, D; Martins, C; Almeida, A; Neves, MGPMS; Faustino, MAF; Saraiva, JA

Cunha, A (reprint author), Univ Aveiro, Biol Dept, P-3810193 Aveiro, Portugal.; Cunha, A (reprint author), Univ Aveiro, CESAM, P-3810193 Aveiro, Portugal.

59TH INTERNATIONAL MEAT INDUSTRY CONFERENCE MEATCON2017, 2017; 85 ( ):

Abstract

Traditional food processing methods frequently depend on the application of high temperature. However, heat may cause undesirable changes in food prop......

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