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...

Full description

Saved in:
Bibliographic Details
Published in:Foods
Main Authors: Govaris, Alexander, Pexara, Andreana
Format: Artigo
Language:Inglês
Published: MDPI 2021
Subjects:
Review
Online Access: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
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items