ShareBiopreservation: innovative technology for preserving foodstuffs.
La biopréservation : une technologie innovante de conservation des aliments.
Author(s) : BRILLET A., PILET M. F., DRIDER D., et al.
Type of article: Article
Summary
Biopreservation refers to the use of microorganisms to extend storage life, to enhance the safety of foods without heat treatment or chemical preservatives and to maintain organoleptic qualities. This article reviews various aspects in the development of biopreservation applications in the field of non-fermented refrigerated ready-to-eat fish and meat, including vacuum- and modified-atmosphere-packed products.
Details
- Original title: La biopréservation : une technologie innovante de conservation des aliments.
- Record ID : 2005-1917
- Languages: French
- Source: Rev. gén. Froid - n. 1053
- Publication date: 2005/05
Links
See other articles in this issue (2)
See the source
Indexing
-
Massgeschneiderter Schutz für Fleischwaren: Leb...
- Author(s) : GHOSH A.
- Date : 2011
- Languages : German
- Source: Fleischwirtschaft - vol. 91 - n. 11
View record
-
Stabilnosc barwy przetworów miesnych peklowanyc...
- Author(s) : BAGNOWSKA A., KRALA L.
- Date : 2012/11
- Languages : Polish
- Source: Chlodnictwo - vol. 47 - n. 11
View record
-
The contamination of pâté with Listeria monocyt...
- Author(s) : NICHOLS G., MCLAUCHLIN J., LOUVOIS J. de
- Date : 1998/10
- Languages : English
- Source: Journal of Food Protection - vol. 61 - n. 10
View record
-
The effect of storage conditions on the quality...
- Author(s) : STASIEWICZ M., LIPINSKI K., CIERACH M.
- Date : 2012
- Languages : English
- Source: Fleischwirtschaft International - vol. 27 - n. 5
View record
-
Factors influencing the survival and growth of ...
- Author(s) : MCKELLAR R. C., MOIR R., KALABM.
- Date : 1994/05
- Languages : English
- Source: Journal of Food Protection - vol. 57 - n. 5
View record