Rodgers, S. (2004) Novel approaches in controlling safety of cook-chill meals Trends in Food Science & Technology, 15. pp. 366-372. ISSN 0924-2244Full text not available from this repository.
There are a limited choices of 'fresh' technologies suitable for LSL (long shelf life) cook-chill meals. preservation with PCs (protective cultures) provides the unique temperature responsive protection. Bacteriocin production and the reduction in PH constitute the PCs inhibiting mechanism. The process leading to PC application includes the selection of suitable strains, confirmation of antibiosis in a microbiological medium as well as food systems. It was recommended that further studies address the fundamentals of inhibition mechanism and the applied aspects of the application such as the ways of a PC introduction into foods.
|Item Type:||Journal article|
|Subjects:||D000 Veterinary Sciences, Agriculture and related subjects > D600 Food and Beverage studies
D000 Veterinary Sciences, Agriculture and related subjects > D600 Food and Beverage studies > D610 Food Science
|DOI (a stable link to the resource):||10.1016/j.tifs.2003.11.005|
|Faculties:||Brighton Business School
Faculty of Education and Sport > School of Service Management
|Depositing User:||Mrs Mercedita Hoare|
|Date Deposited:||17 Dec 2007|
|Last Modified:||15 Oct 2010 14:56|
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