Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/352141
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dc.contributor.CRUESPUNIVERSIDADE ESTADUAL DE CAMPINASpt_BR
dc.contributor.authorunicampOliveira, Thales Leandro Coutinho de-
dc.contributor.authorunicampCristianini, Marcelo-
dc.typeArtigopt_BR
dc.titleNatural antimicrobials as additional hurdles to preservation of foods by high pressure processingpt_BR
dc.contributor.authorOliveira, Thales Leandro Coutinho de-
dc.contributor.authorRamos, Alcinéia L. S.-
dc.contributor.authorRamos, Eduardo Mendes-
dc.contributor.authorPiccoli, Roberta Hilsdorf-
dc.contributor.authorCristianini, Marcelo-
dc.subjectAnti-infecciosospt_BR
dc.subject.otherlanguageAnti-infective agentspt_BR
dc.description.abstractAlthough clear benefits of high pressure processing (HPP) as a non-thermal preservation method have been already established, recent literature has highlighted a promising trend of the combined HPP application plus antimicrobials obtained from natural sources. As a major improvements has been pointed out that effective inactivation rates may be reached at mild HPP set ups, assuring reduced costs at initial equipment installation (less robust units and valves) and upkeep, and maximizing processing output by effective shortened cycles (higher productivity in cycles/per hour). Less intense HPP cycles in pressure/dwell times results in increased freshness and global quality of HPP processed foodpt_BR
dc.relation.ispartofTrends in food science & technologypt_BR
dc.relation.ispartofabbreviationTrends food sci. technol.pt_BR
dc.publisher.cityOxfordpt_BR
dc.publisher.countryReino Unidopt_BR
dc.publisherElsevierpt_BR
dc.date.issued2015-
dc.date.monthofcirculationSept.pt_BR
dc.language.isoengpt_BR
dc.description.volume45pt_BR
dc.description.issuenumber1pt_BR
dc.description.firstpage60pt_BR
dc.description.lastpage85pt_BR
dc.rightsFechadopt_BR
dc.sourceWOSpt_BR
dc.identifier.issn0924-2244pt_BR
dc.identifier.eissn1879-3053pt_BR
dc.identifier.doi10.1016/j.tifs.2015.05.007pt_BR
dc.identifier.urlhttps://www.sciencedirect.com/science/article/pii/S0924224415001417pt_BR
dc.description.sponsorshipCONSELHO NACIONAL DE DESENVOLVIMENTO CIENTÍFICO E TECNOLÓGICO - CNPQpt_BR
dc.description.sponsordocumentnumber141210/2011-7pt_BR
dc.date.available2020-11-10T23:24:22Z-
dc.date.accessioned2020-11-10T23:24:22Z-
dc.description.provenanceSubmitted by Thais de Brito Barroso (tbrito@unicamp.br) on 2020-11-10T23:24:22Z No. of bitstreams: 0en
dc.description.provenanceMade available in DSpace on 2020-11-10T23:24:22Z (GMT). No. of bitstreams: 0 Previous issue date: 2015en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/352141-
dc.contributor.departmentSem informaçãopt_BR
dc.contributor.departmentDepartamento de Tecnologia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.contributor.unidadeFaculdade de Engenharia de Alimentospt_BR
dc.identifier.source000360419900006pt_BR
dc.creator.orcid000-0003-4356-700Xpt_BR
dc.creator.orcid0000-0001-7740-0449pt_BR
dc.type.formArtigo de revisãopt_BR
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