Some physico-chemical basis of food preservation by combined methods
Food preservation by combined methods consists of a combination of various parameters-also called hurdles-such as slight reduction in water activity (aw), lowered pH, addition of single/combined safe antimicrobial agents, moderate heat treatment (pasteurization), etc. The application of this combina...
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1992
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| LEADER | 09400caa a22008297a 4500 | ||
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| 001 | PAPER-259 | ||
| 003 | AR-BaUEN | ||
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| 008 | 190411s1992 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-0000937777 | |
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| 030 | |a FORIE | ||
| 100 | 1 | |a Chirife, J. | |
| 245 | 1 | 0 | |a Some physico-chemical basis of food preservation by combined methods |
| 260 | |c 1992 | ||
| 270 | 1 | 0 | |m Chirife, J.; Department de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 1428 Buenos Aires, Argentina |
| 506 | |2 openaire |e Política editorial | ||
| 504 | |a Alzamora, Chirife, Gerschenson, The water activity of propylene glycol solutions (1991) Int. J. Food Sci. Technol., , (in press) | ||
| 504 | |a Ballesteros, El efecto soluto específico en células de Staphylococcus aureus sometidas a una reducción de la actividad de agua por agregado de diversos solutos (1992) Doctoral thesis, , Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Argentina | ||
| 504 | |a Benmergui, Ferro Fontan, Chirife, The prediction of water activity in aqueous solutions in connection with intermediate moisture foods 1 Prediction in single aqueous electrolyte solutions (1979) International Journal of Food Science & Technology, 14, p. 625 | ||
| 504 | |a Beuchat, Combined effects of solutes and food preservatives on rates of inactivation and of colony formation by heated spores and vegetative cells of molds (1981) Applied Environ. Microbiol., 41, p. 472 | ||
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| 504 | |a Bromley, Thermodynamics Properties of strong electrolytes in aqueous solutions (1973) AIChE Journal, 19, p. 313 | ||
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| 504 | |a Chirife, Ferro Fontán, Benmergui, The prediction of water activity in aqueous solutions connection with intermediate moisture foods. 4. aw prediction in aqueous non-electrolyte solutions (1980) International Journal of Food Science & Technology, 15, p. 59 | ||
| 504 | |a Christian, Specific solute effect on microbial water relations (1981) Water Activity: Influences on Food Quality, pp. 825-854. , L.B. Rockland, G.F. Stewart, Academic Press, New York | ||
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| 504 | |a Iglesias, Chirife, (1982) Handbook of Food Isotherms, , Academic Press, New York | ||
| 504 | |a Leistner, Shelf-stable products and intermediate moisture foods based on meat (1987) Water Activity: Theory and Applications to Food, p. 295. , L.B. Rockland, L.R. Beuchat, Marcel Dekker, New York | ||
| 504 | |a Leistner, Rodel, Inhibition of microorganisms in food by water activity (1976) Inhibition and Inactivation of Vegetative Microbes, p. 219. , F.A. Skinner, W.B. Hugo, Academic Press, London | ||
| 504 | |a Loncin, Basic principles of moisture equilibria (1976) Freeze Drying and Advanced Food Technology, p. 599. , S.A. Goldblith, L. Rey, W.W. Rothmayr, Academic Press, London | ||
| 504 | |a Norrish, An equation for the activity coefficient and equilibrium relative humidities of water in confectionery syrups (1966) International Journal of Food Science & Technology, 1, p. 25 | ||
| 504 | |a Pethybridge, Ison, Harrigan, Dissociation constant of sorbic acid in water and water-glycerol mixtures at 25°C from conductance measurements (1983) International Journal of Food Science & Technology, 18, p. 789 | ||
| 504 | |a Pitzer, Thermodynamics of electrolytes. I. Theoretical basis and general equations (1973) J. Phys. Chem., 77, p. 268 | ||
| 504 | |a Plitman, Park, Gomez, Sinskey, Viability of Staphylococcus aureus in intermediate moisture meats (1973) Journal of Food Science, 38, p. 1004 | ||
| 504 | |a Shapero, Nelson, Labuza, Ethanol inhibition of Staphylococcus aureus at limited water activity (1978) Journal of Food Science, 43, p. 1467 | ||
| 504 | |a Shibasaki, Food preservation with nontraditional antimicrobial agents (1982) Journal of Food Safety, 4, p. 35 | ||
| 504 | |a Sperber, Requirements of Clostridium botulinum for growth and toxin production (1982) Food Technol., 36, p. 89 | ||
| 504 | |a Troller, Effect of aw and pH on growth and survival of Staphylococcus aureus (1985) Properties of Water in Foods, p. 247. , D. Simatos, J.L. Multon, Martinus Nijhoff, Dordrecht | ||
| 504 | |a Vaamonde, Chirife, Scorza, An examination of the minimal water activity for Staphylococcus aureus ATCC 6538P growth in laboratory media adjusted with less conventional solutes (1982) Journal of Food Science, 47, p. 1259 | ||
| 504 | |a Vaamonde, Chirife, Scarmato, Inhibition of Staphylococcus aureus growth in laboratory media of water activity adjusted with polyethylene glycols (1984) Journal of Food Science, 49, p. 296 | ||
| 504 | |a Vaamonde, Scarmato, Chirife, Parada, Inhibition of Staphylococcus aureus C-243 growth in laboratory media of water activity adjusted with less usual solutes (1986) Lebensm.-Wiss.-u. Technologie, 19, p. 403 | ||
| 504 | |a Vallejo-Cordoba, Nakai, Powrie, Beveridge, Protein hydrolysates for reducing water activity in meat products (1986) J. Food Sci., 51, p. 1156 | ||
| 504 | |a Verrips, Van Rhee, Heat inactivation of Staphylococcus epidermidis at various water activities (1981) Appl. Environ. Microbiol., 41, p. 1128 | ||
| 520 | 3 | |a Food preservation by combined methods consists of a combination of various parameters-also called hurdles-such as slight reduction in water activity (aw), lowered pH, addition of single/combined safe antimicrobial agents, moderate heat treatment (pasteurization), etc. The application of this combination of parameters may act synergistically to inhibit (or retard) microbial growth resulting in stable products at room temperature. The purpose of present work is to review some of the basic physico-chemical principles underlying each of the hurdles; this would allow a proper and intelligent combination of parameters for preservation of foods. © 1992. |l eng | |
| 536 | |a Detalles de la financiación: Universidad de Buenos Aires | ||
| 536 | |a Detalles de la financiación: Consejo Nacional de Investigaciones Científicas y Técnicas | ||
| 536 | |a Detalles de la financiación: The authors acknowledge financial support from CONICET, Republica Argentina, and University of Buenos Aires. | ||
| 593 | |a Department de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 1428 Buenos Aires, Argentina | ||
| 690 | 1 | 0 | |a HURDLES |
| 690 | 1 | 0 | |a PRESERVATION |
| 690 | 1 | 0 | |a WATER ACTIVITY |
| 650 | 1 | 7 | |2 spines |a PH |
| 700 | 1 | |a Favetto, G.J. | |
| 773 | 0 | |d 1992 |g v. 25 |h pp. 389-396 |k n. 5 |p Food Res. Int. |x 09639969 |w (AR-BaUEN)CENRE-1760 |t Food Research International | |
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| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_09639969_v25_n5_p389_Chirife |y Handle |
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