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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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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.
2016
2016
Impact of human milk pasteurization on the kinetics of peptide release during in vitro dynamic term newborn digestion
Holder pasteurization (62.5°C, 30 min) ensures sanitary quality of donor's human milk but also denatures beneficial proteins… 
Review
2015
Review
2015
Unlocking Potentials of Microwaves for Food Safety and Quality
Microwave is an effective means to deliver energy to food through polymeric package materials, offering potential for developing… 
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…
2015
2015
Thermal resistance of Saccharomyces yeast ascospores in beers.
2015
2015
Modeling the effects of temperature and pH on the resistance of Alicyclobacillus acidoterrestris in conventional heat-treated fruit beverages through a meta-analysis approach.
2014
2014
Impact of high hydrostatic pressure and pasteurization on the structure and the extractability of bioactive compounds of persimmon “Rojo Brillante”.
Rojo Brillante is an astringent oriental persimmon variety with high levels of bioactive compounds such as soluble tannins… 
Highly Cited
2008
Highly Cited
2008
Ultra high temperature treatment, but not pasteurization, affects the postprandial kinetics of milk proteins in humans.
Although the chemical and physical modifications to milk proteins induced by technological treatments have been characterized… 
2006
2006
Combining organic acid treatment with steam pasteurization to eliminate Listeria monocytogenes on fully cooked frankfurters.
An organic acid solution of 2% acetic, 1% lactic, 0.1% propionic, and 0.1% benzoic acids was combined with steam surface… 
Highly Cited
1999
Highly Cited
1999
Advances in the biochemistry and microbiology of Swiss-typecheeses
La caracterisation microbiologique et biochimique des fromages de type suisse, et l'etude de facteurs influencant l'affinage et… 
Review
1995
Review
1995
Pasteurization of food by hydrostatic high pressure: chemical aspects
  • B. Tauscher
  • Zeitschrift fur Lebensmittel-Untersuchung und…
  • 1995
  • Corpus ID: 36840817
ZusammenfassungMit Hilfe hydrostatischen Hochdrucks pasteurisierte Lebensmittel werden in Japan bereits vermarktet. Auch in… 
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