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pasteurisation
Also known as pasteurizing, pasteurising, pasteurism
procédé de conservation des aliments par chauffage à une température comprise entre 66 et 88 °C
AI overview
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Research
10,157 papers- High-pressure pasteurization of low-acid chilled ready-to-eat food.ReviewComprehensive reviews in food science and food safety · 2022Inanoglu S, Barbosa-Cánovas GV, Sablani SS et al.DOI: 10.1111/1541-4337.13058
- A review on egg pasteurization and disinfection: Traditional and novel processing technologies.ReviewComprehensive reviews in food science and food safety · 2023Bermudez-Aguirre D, Niemira BADOI: 10.1111/1541-4337.13088
- Nonthermal pasteurization of pineapple juice: A review on the potential of achieving microbial safety and enzymatic stability.ReviewComprehensive reviews in food science and food safety · 2022Shaik L, Chakraborty SDOI: 10.1111/1541-4337.13042
- Human milk pasteurization: benefits and risks.
Article · Français
La pasteurisation, ou débactérisation thermocontrôlée, est un procédé de conservation des aliments par chauffage à une température comprise entre 60 et 100 °C, pendant une durée définie, suivi d'un refroidissement rapide. La pasteurisation tire son nom des travaux de Louis Pasteur sur la stabilisation des vins au XIXe siècle.
Abstract from DBpedia / Wikipedia · CC BY-SA