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Pasteurization

Known as: Food--Pasteurization, Pasteurizations 
Treatment of food with physical methods such as heat, high pressure, radiation, or electric current to destroy organisms that cause disease or food… 
National Institutes of Health

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Related topics

4 relations
Sterilization for infection controllegislation & jurisprudencestandards characteristics

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Ultrapasteurization

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
2018
2018
EFFECT OF THERMAL PASTEURIZATION ON THE PHYSICOCHEMICAL STABILITY AND NUTRITIONAL QUALITY OF MOROCCAN VALENCIA LATE ORANGE JUICE
A better knowledge of the effect of pasteurization on the physiochemical stability and the nutritional quality of foods processed… 
2016
2016
Establishing Quantitative Standards for Residual Alkaline Phosphatase in Pasteurized Milk
The alkaline phosphatase (ALP) assay is a rapid and convenient method for verifying milk pasteurization. Since colorimetric ALP… 
2015
2015
Previous physicochemical stress exposures influence subsequent resistance of Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes to ultraviolet-C in coconut liquid endosperm…
2013
2013
Microwave milk pasteurization without food safety risk.
96 Normal 0 false false false CS JA X-NONE According to nutrition science, milk and milk products are essential food for humans… 
2012
2012
Study of short-wave ultraviolet treatments (UV-C) as a non-thermal preservation process for liquid egg products
La viabilidad de los tratamientos con radiacion ultravioleta (UV-C) a 254 nm como proceso no termico para la conservacion de… 
2011
2011
Pulsed Electric Fields Pasteurization of Milk: Effects of Various Voltage and Treatment Time on Physical Properties
Pasteurized process of milk with pulsed electric fields with (PEF) various voltage and treatment time has been studied… 
2007
2007
Studies on Pulsed Electric Field applications for food sterilization
The present investigation studies the effects of application of repetitive micro-second duration high-voltage double-exponential… 
2001
2001
Kinetic Parameters Estimation for Ascorbic Acid Degradation in Fruit Nectar Using the Partial Equivalent Isothermal Exposures (PEIE) Method under Non‐Isothermal Continuous Heating Conditions
With the purpose of testing the Paired Equivalent Isothermal Exposures (PEIE) method to determine reaction kinetic parameters… 
2001
2001
The Application of High-intensity Pulsed Electric Fields in Food Pasteurization
Processing foods with high-intensity pulsed electric fields (HPEF) is a new technology to inactivate microorganisms,which can… 
1982
1982
Studies on the Kimchi Pasteurization -Part II. Effects of Kimchi Pasteurization Conditions on the Shelf-life of Kimchi-
Pasteurization conditions of chinese cabbage-Kimchi were investigated in the Kimchi pasteurizer which sterilized the liquid… 
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