Selected Novel Food Processing Technologies Used as Hurdles
| dc.contributor.author | Barbosa-Cánovas, Gustavo V. | |
| dc.contributor.author | Yıldız, Semanur | |
| dc.contributor.author | Öner, Manolya Eser | |
| dc.contributor.author | Candoğan, Kezban | |
| dc.date.accessioned | 2021-02-19T21:20:50Z | |
| dc.date.available | 2021-02-19T21:20:50Z | |
| dc.date.issued | 2020 | |
| dc.department | ALKÜ | |
| dc.description.abstract | Hurdle technology is a combination of different preservation factors and/or technologies to produce high quality, safe and in many cases, shelf-stable food products. Incorporation of nonthermal processing technologies in hurdle combinations is of great interest due to their lethal effect on vegetative bacteria, yeasts, and molds, while maintaining the nutritional and organoleptic properties of the original food products. Each preservation method has its pros and cons depending on the processing parameters and food matrix. Thus, the hurdle approach is a promising strategy to avoid the limitations of most of the processing technologies. This approach enhances the lethality, reduces the cost, treatment intensity and/or time compared to the individual application of a stress factor. In this chapter, the combinations of some of the most common nonthermal technologies, such as high pressure processing, pulsed electric fields, ultrasound, and light-based technologies with conventional hurdles (i.e. heat, pH, antimicrobials) are reviewed and explained, and given emphasis to the microbial inactivation in selected food products. © Springer Nature Switzerland AG 2020. | |
| dc.identifier.doi | 10.1007/978-3-030-42660-6_24 | |
| dc.identifier.endpage | 657 | en_US |
| dc.identifier.issn | 1571-0297 | |
| dc.identifier.scopusquality | Q3 | |
| dc.identifier.startpage | 629 | en_US |
| dc.identifier.uri | https://doi.org/10.1007/978-3-030-42660-6_24 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12868/719 | |
| dc.indekslendigikaynak | Scopus | |
| dc.institutionauthor | 0-belirlenecek | |
| dc.language.iso | en | |
| dc.publisher | Springer | |
| dc.relation.ispartof | Food Engineering Series | |
| dc.relation.publicationcategory | Kitap Bölümü - Uluslararası | |
| dc.rights | info:eu-repo/semantics/closedAccess | |
| dc.subject | High pressure | |
| dc.subject | Hurdle | |
| dc.subject | Nonthermal processing - Lethal effect | |
| dc.subject | Pulsed electric fields | |
| dc.subject | Ultrasound | |
| dc.title | Selected Novel Food Processing Technologies Used as Hurdles | |
| dc.type | Book Chapter |
