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Inactivation of Foodborne Viruses by High-Pressure Processing (HPP)
High-pressure processing (HPP) is an innovative non-thermal food preservation method. HPP can inactivate microorganisms, including viruses, with minimal influence on the physicochemical and sensory properties of foods. The most significant foodborne viruses are human norovirus (HuNoV), hepatitis A v...
Tallennettuna:
| Julkaisussa: | Foods |
|---|---|
| Päätekijät: | , |
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
MDPI
2021
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| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7909798/ https://ncbi.nlm.nih.gov/pubmed/33494224 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10020215 |
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