Thermal pasteurization of ready-to-eat foods and vegetables: Critical factors for process design and effects on quality

@article{Peng2017ThermalPO,
  title={Thermal pasteurization of ready-to-eat foods and vegetables: Critical factors for process design and effects on quality},
  author={J. Peng and J. Tang and D. Barrett and S. Sablani and N. Anderson and J. Powers},
  journal={Critical Reviews in Food Science and Nutrition},
  year={2017},
  volume={57},
  pages={2970 - 2995}
}
  • J. Peng, J. Tang, +3 authors J. Powers
  • Published 2017
  • Business, Medicine
  • Critical Reviews in Food Science and Nutrition
ABSTRACT Increasing consumer desire for high quality ready-to-eat foods makes thermal pasteurization important to both food producers and researchers. To be in compliance with the Food Safety Modernization Act (FSMA), food companies seek regulatory and scientific guidelines to ensure that their products are safe. Clearly understanding the regulations for chilled or frozen foods is of fundamental importance to the design of thermal pasteurization processes for vegetables that meet food safety… Expand
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