Show simple item record

dc.contributor.authorLafarga, Tomás
dc.contributor.authorColás-Medà, Pilar
dc.contributor.authorAbadías, Maribel
dc.contributor.authorAguiló-Aguayo, Ingrid
dc.contributor.authorBobo, Gloria
dc.contributor.authorViñas, Inmaculada
dc.contributor.otherProducció Vegetalca
dc.date.accessioned2019-06-26T11:21:50Z
dc.date.available2020-01-03T23:01:16Z
dc.date.issued2019-01-03
dc.identifier.citationLafarga, Tomás, Pilar Colás-Medà, Maribel Abadías, Ingrid Aguiló-Aguayo, Gloria Bobo, and Inmaculada Viñas. 2019. "Strategies To Reduce Microbial Risk And Improve Quality Of Fresh And Processed Strawberries: A Review". Innovative Food Science & Emerging Technologies 52: 197-212. Elsevier BV. doi:10.1016/j.ifset.2018.12.012.ca
dc.identifier.issn1466-8564ca
dc.identifier.urihttp://hdl.handle.net/20.500.12327/459
dc.description.abstractStrawberries are one of the most important fruits in the Mediterranean diet and have been widely investigated for their nutritional and nutraceutical properties. Concern about the safety of fresh and processed strawberries has increased in recent years due to the emergence of several outbreaks of foodborne pathogens linked to their consumption. The use of chlorine as a disinfectant has been identified as a concern due to public health issues and limited efficacy at removing contamination, and preventing cross-contamination. This has led to the development of novel alternatives to chlorine disinfection and thermal treatments, which include, among others, the use of organic acids, high pressure processing, intense pulsed light, or pulsed electric fields. These technologies do not generally affect the nutritional and organoleptic properties of the product and some of these have been reported to stimulate the production of valuable compounds in strawberries and to improve their overall quality.ca
dc.format.extent53ca
dc.language.isoengca
dc.publisherElsevierca
dc.relation.ispartofInnovative Food Science and Emerging Technologiesca
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalca
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.titleStrategies to reduce microbial risk and improve quality of fresh andprocessed strawberries: A reviewca
dc.typeinfo:eu-repo/semantics/articleca
dc.description.versioninfo:eu-repo/semantics/acceptedVersionca
dc.rights.accessLevelinfo:eu-repo/semantics/openAccess
dc.relation.projectIDMINECO/Programa Estatal de I+D+I orientada a los retos de la sociedad/AGL2016-78086-R/ES/ESTRATEGIAS DE MITIGACION DE LOS PROBLEMAS ASOCIADOS A PATOGENOS DE TRANSMISION ALIMENTARIA PARA MEJORAR LA CALIDAD E INOCUIDAD DE FRESAS CONGELADAS Y LISTAS PARA EL CONSUMO/FRESAFEca
dc.relation.projectIDMINECO/Programa Estatal de Promoción del Talento y su Empleabilidad en I+D+I/FJCI-2016-29541/ES/ /ca
dc.relation.projectIDMINECO/Programa Estatal de Promoción del Talento y su Empleabilidad en I+D+I/RYC-2016-19949/ES/ /ca
dc.subject.udc663/664ca
dc.identifier.doihttps://doi.org/10.1016/j.ifset.2018.12.012ca
dc.contributor.groupPostcollitaca


Files in this item

 

This item appears in the following Collection(s)

Show simple item record

Attribution-NonCommercial-NoDerivatives 4.0 International
Except where otherwise noted, this item's license is described as http://creativecommons.org/licenses/by-nc-nd/4.0/