000069973 001__ 69973
000069973 005__ 20180418133506.0
000069973 0247_ $$2doi$$a10.3390/foods6120107
000069973 0248_ $$2sideral$$a105154
000069973 037__ $$aART-2017-105154
000069973 041__ $$aeng
000069973 100__ $$0(orcid)0000-0002-5049-3646$$aCebrian, G.$$uUniversidad de Zaragoza
000069973 245__ $$aPhysiology of the Inactivation of Vegetative Bacteria by Thermal Treatments: Mode of Action, Influence of Environmental Factors and Inactivation Kinetics
000069973 260__ $$c2017
000069973 5060_ $$aAccess copy available to the general public$$fUnrestricted
000069973 5203_ $$aHeat has been used extensively in the food industry as a preservation method, especially due to its ability to inactivate microorganisms present in foods. However, many aspects regarding the mechanisms of bacterial inactivation by heat and the factors affecting this process are still not fully understood. The purpose of this review is to offer a general overview of the most important aspects of the physiology of the inactivation or survival of microorganisms, particularly vegetative bacteria, submitted to heat treatments. This could help improve the design of current heat processes methods in order to apply milder and/or more effective treatments that could fulfill consumer requirements for fresh-like foods while maintaining the advantages of traditional heat treatments.
000069973 536__ $$9info:eu-repo/grantAgreement/ES/MINECO/AGL2012-33522$$9info:eu-repo/grantAgreement/ES/MINECO/AGL2015-69565-P
000069973 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000069973 655_4 $$ainfo:eu-repo/semantics/review$$vinfo:eu-repo/semantics/publishedVersion
000069973 700__ $$0(orcid)0000-0002-1902-0648$$aCondon, S.$$uUniversidad de Zaragoza
000069973 700__ $$0(orcid)0000-0002-7971-4828$$aMañas, P.$$uUniversidad de Zaragoza
000069973 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDepartamento de Producción Animal y Ciencia de los Alimentos$$cTecnología de Alimentos
000069973 773__ $$g6, 12 (2017), 107 [21 pp]$$tFOODS$$x2304-8158
000069973 8564_ $$s974718$$uhttp://zaguan.unizar.es/record/69973/files/texto_completo.pdf$$yVersión publicada
000069973 8564_ $$s107115$$uhttp://zaguan.unizar.es/record/69973/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000069973 909CO $$ooai:zaguan.unizar.es:69973$$particulos$$pdriver
000069973 951__ $$a2018-04-18-12:32:42
000069973 980__ $$aARTICLE