Thermal pasteurization of ready-to-eat foods and vegetables: Critical factors for process design and effects on quality.

Abstract:

:Increasing consumer desire for high quality ready-to-eat foods makes thermal pasteurization important to both food producers and researchers. To be in compliance with the Food Safety Modernization Act (FSMA), food companies seek regulatory and scientific guidelines to ensure that their products are safe. Clearly understanding the regulations for chilled or frozen foods is of fundamental importance to the design of thermal pasteurization processes for vegetables that meet food safety requirements. This article provides an overview of the current regulations and guidelines for pasteurization in the U.S. and in Europe for control of bacterial pathogens. Poorly understood viral pathogens, in terms of their survival in thermal treatments, are an increasing concern for both food safety regulators and scientists. New data on heat resistance of viruses in different foods are summarized. Food quality attributes are sensitive to thermal degradation. A review of thermal kinetics of inactivation of quality-related enzymes in vegetables and the effects of thermal pasteurization on vegetable quality is presented. The review also discusses shelf-life of thermally pasteurized vegetables.

journal_name

Crit Rev Food Sci Nutr

authors

Peng J,Tang J,Barrett DM,Sablani SS,Anderson N,Powers JR

doi

10.1080/10408398.2015.1082126

subject

Has Abstract

pub_date

2017-09-22 00:00:00

pages

2970-2995

issue

14

eissn

1040-8398

issn

1549-7852

journal_volume

57

pub_type

杂志文章,评审
  • Radiation preservation of foods of plant origin. Part 2. Onions and other bulb crops.

    abstract::The various factors contributing to post harvest losses in onions and other bulb crops are briefly outlined in terms of the current storage methods. The present status of research on sprout inhibition by irradiation is reviewed in detail with respect to dose requirements, effect of time interval between harvest and ir...

    journal_title:Critical reviews in food science and nutrition

    pub_type: 杂志文章,评审

    doi:10.1080/10408398409527398

    authors: Thomas P

    更新日期:1984-01-01 00:00:00

  • Prevalence and characteristics of overweight and obesity in indigenous Australian children: A systematic review.

    abstract::Evidence-based profiling of obesity and overweight in Indigenous Australian children has been poor. This study systematically reviewed evidence of the prevalence and patterns of obesity/overweight, with respect to gender, age, remoteness, and birth weight, in Indigenous Australian children, 0-18 years (PROSPERO CRD420...

    journal_title:Critical reviews in food science and nutrition

    pub_type: 杂志文章,评审

    doi:10.1080/10408398.2014.991816

    authors: Dyer SM,Gomersall JS,Smithers LG,Davy C,Coleman DT,Street JM

    更新日期:2017-05-03 00:00:00

  • Designing new meals for an ageing population.

    abstract::Today's ageing population is an ever-increasing, highly diverse group of people wanting to live a healthy and enjoyable life. Seniors increasingly see the importance of eating healthy and delicious food in a pleasant environment in achieving happiness and well-being. Up until now, the food industry has been rather slo...

    journal_title:Critical reviews in food science and nutrition

    pub_type: 杂志文章,评审

    doi:10.1080/10408390802544553

    authors: Costa AI,Jongen WM

    更新日期:2010-06-01 00:00:00

  • Carrageenans and their use in meat products.

    abstract::Carrageenans are sulfated linear polysaccharides of D-galactose and 3,6-anhydro-D-galactose extracted from red seaweeds. They have been used by the food industry for their gelling, thickening, and stabilizing properties, and more recently by the meat industry for reduced fat products. Meat is a complex system of muscl...

    journal_title:Critical reviews in food science and nutrition

    pub_type: 杂志文章,评审

    doi:10.1080/10408399609527719

    authors: Trius A,Sebranek JG

    更新日期:1996-01-01 00:00:00

  • A systematic review of reviews identifying UK validated dietary assessment tools for inclusion on an interactive guided website for researchers: www.nutritools.org.

    abstract::Background: Health researchers may struggle to choose suitable validated dietary assessment tools (DATs) for their target population. The aim of this review was to identify and collate information on validated UK DATs and validation studies for inclusion on a website to support researchers to choose appropriate DATs.D...

    journal_title:Critical reviews in food science and nutrition

    pub_type: 杂志文章

    doi:10.1080/10408398.2019.1566207

    authors: Hooson Jzh J,Hutchinson Jyh J,Warthon-Medina M,Hancock N,Greathead K,Knowles B,Vargas-Garcia E,Gibson LE,Bush LA,Margetts B,Robinson S,Ness A,Alwan NA,Wark PA,Roe M,Finglas P,Steer T,Page P,Johnson L,Roberts K,Amo

    更新日期:2020-01-01 00:00:00

  • Tomato and tomato byproducts. Human health benefits of lycopene and its application to meat products: a review.

    abstract::During recent decades, the food industry, consumers, and regulatory authorities have developed a significant interest in functional foods because of their potential benefits for human health over and above their basic nutritional value. Tomato is the second most important vegetable crop in the world. The amount of the...

    journal_title:Critical reviews in food science and nutrition

    pub_type: 杂志文章,评审

    doi:10.1080/10408398.2011.623799

    authors: Viuda-Martos M,Sanchez-Zapata E,Sayas-Barberá E,Sendra E,Pérez-Álvarez JA,Fernández-López J

    更新日期:2014-01-01 00:00:00

  • Macroalgal dietary glycans: potential source for human gut bacteria and enhancing immune system for better health.

    abstract::Macroalgae are the diverse group of photosynthetic algae found at the intertidal regions of oceans. Recent advances suggest that macroalgal derived glycans have tremendous potential to maintain gut microbiome and immune system. The human gut bacteria harbor unique arsenals for utilizing a variety of macroalgal glycans...

    journal_title:Critical reviews in food science and nutrition

    pub_type: 杂志文章

    doi:10.1080/10408398.2020.1845605

    authors: Singh RP,Bhaiyya R,Khandare K,Tingirikari JMR

    更新日期:2020-11-16 00:00:00

  • Advances in dietary enrichment with n-3 fatty acids.

    abstract::Evidence for the effectiveness of the enrichment of food products with n-3 fatty acids by inclusion of either plant- or fish-derived materials in the diets of chickens, turkeys, ostriches, cows, pigs, and goats has been reviewed. Both linseed oil/meal and fish products can increase the levels of total n-3 fatty acids ...

    journal_title:Critical reviews in food science and nutrition

    pub_type: 杂志文章,评审

    doi:10.1080/10408390701424303

    authors: Moghadasian MH

    更新日期:2008-05-01 00:00:00

  • Using probiotics for type 2 diabetes mellitus intervention: Advances, questions, and potential.

    abstract::Type 2 diabetes mellitus (T2DM) has become one of the most prevalent diseases on earth and several treatments have been developed. However, the current intervention approaches have not been as effective as expected. One promising supplementary strategy is the use of probiotics through direct or indirect approaches. Pr...

    journal_title:Critical reviews in food science and nutrition

    pub_type: 杂志文章,评审

    doi:10.1080/10408398.2018.1547268

    authors: Sun Z,Sun X,Li J,Li Z,Hu Q,Li L,Hao X,Song M,Li C

    更新日期:2020-01-01 00:00:00

  • Recent advances on lactose intolerance: Tolerance thresholds and currently available answers.

    abstract::The genetically programmed reduction in lactase activity during adulthood affects 70% of the world adult population and can cause severe digestive disorders, which are the sign of lactose intolerance. Lactose intolerance symptoms vary depending on the residual lactase activity, the small bowel transit time, and especi...

    journal_title:Critical reviews in food science and nutrition

    pub_type: 杂志文章,meta分析

    doi:10.1080/10408398.2015.1123671

    authors: Corgneau M,Scher J,Ritie-Pertusa L,Le DTL,Petit J,Nikolova Y,Banon S,Gaiani C

    更新日期:2017-10-13 00:00:00

  • Amylolytic enzymes and products derived from starch: a review.

    abstract::This review provides current information on starch and its molecular composition, common and potential sources, and manufacturing processes. It also deals with the five groups of enzymes involved in the hydrolysis of starch: the endo- and exoamylases, which act primarily on the alpha-1,4 linkages; the debranching enzy...

    journal_title:Critical reviews in food science and nutrition

    pub_type: 杂志文章,评审

    doi:10.1080/10408399509527706

    authors: Guzmán-Maldonado H,Paredes-López O

    更新日期:1995-09-01 00:00:00

  • Current technologies and new insights for the recovery of high valuable compounds from fruits by-products.

    abstract::The recovery of high valuable compounds from food waste is becoming a tighten issue in food processing. The large amount of non-edible residues produced by food industries causes pollution, difficulties in the management, and economic loss. The waste produced during the transformation of fruits includes a huge amount ...

    journal_title:Critical reviews in food science and nutrition

    pub_type: 杂志文章,评审

    doi:10.1080/10408398.2016.1180589

    authors: Ferrentino G,Asaduzzaman M,Scampicchio MM

    更新日期:2018-02-11 00:00:00

  • Therapeutic and nutraceutical potential of bioactive compounds extracted from fruit residues.

    abstract::The growing interest in the substitution of synthetic food antioxidants by natural ones has fostered research in identifying new low-cost antioxidants having commercial potential. Fruits such as mango, banana, and those belonging to the citrus family leave behind a substantial amount of residues in the form of peels, ...

    journal_title:Critical reviews in food science and nutrition

    pub_type: 杂志文章,评审

    doi:10.1080/10408398.2011.653734

    authors: Babbar N,Oberoi HS,Sandhu SK

    更新日期:2015-01-01 00:00:00

  • Encapsulation of vegetable oils as source of omega-3 fatty acids for enriched functional foods.

    abstract::Polyunsaturated omega-3 fatty acids (PUFAs), a functional component present in vegetable oils, are generally recognized as being beneficial to health. Omega-3 PUFAs are rich in double bonds and unsaturated in nature; this attribute makes them highly susceptible to lipid oxidation and unfit for incorporation into long ...

    journal_title:Critical reviews in food science and nutrition

    pub_type: 杂志文章,评审

    doi:10.1080/10408398.2014.1002906

    authors: Ruiz Ruiz JC,Ortiz Vazquez EL,Segura Campos MR

    更新日期:2017-05-03 00:00:00

  • Fermented dairy foods intake and risk of cardiovascular diseases: A meta-analysis of cohort studies.

    abstract::Since the associations of fermented dairy foods intake with risk of cardiovascular diseases (CVD) remained inconsistent, we carried out this meta-analysis on all published cohort studies to estimate the overall effect. We searched the PubMed and CNKI (China National Knowledge Infrastructure) databases for all articles...

    journal_title:Critical reviews in food science and nutrition

    pub_type: 杂志文章,meta分析

    doi:10.1080/10408398.2018.1564019

    authors: Zhang K,Chen X,Zhang L,Deng Z

    更新日期:2020-01-01 00:00:00

  • Worldwide Status of Fresh Fruits Irradiation and Concerns about Quality, Safety, and Consumer Acceptance.

    abstract::Development of knowledge-based food preservation techniques have been a major focus of researchers in providing safe and nutritious food. Food irradiation is one of the most thoroughly investigated food preservation techniques, which has been shown to be effective and safe through extensive research. This process invo...

    journal_title:Critical reviews in food science and nutrition

    pub_type: 杂志文章,评审

    doi:10.1080/10408398.2013.787384

    authors: Shahbaz HM,Akram K,Ahn JJ,Kwon JH

    更新日期:2016-08-17 00:00:00

  • Water and other fluids in nephrolithiasis: State of the art and future challenges.

    abstract::Adequate hydration, as to maintain urinary volume over 2 L/day, has long been considered as the cornerstone medical prescription for preventing nephrolithiasis. However, scientific evidence about what kind of water stone formers should drink and about the effects of other beverages on urinary stone risk factors is som...

    journal_title:Critical reviews in food science and nutrition

    pub_type: 杂志文章,评审

    doi:10.1080/10408398.2014.964355

    authors: Ticinesi A,Nouvenne A,Borghi L,Meschi T

    更新日期:2017-03-24 00:00:00

  • Utilization of dairy byproduct proteins, surfactants, and enzymes in frozen dough.

    abstract::Use of natural additives is gaining popularity among the masses as they are becoming more conscious about their diet and health. Frozen dough products are one of the recent examples of value-added cereal products which face stability problems during extended storage periods of times. Dairy whey proteins, surfactants, ...

    journal_title:Critical reviews in food science and nutrition

    pub_type: 杂志文章,评审

    doi:10.1080/10408391003605482

    authors: Asghar A,Anjum FM,Allen JC

    更新日期:2011-04-01 00:00:00

  • Perspectives on the utilization of aquaculture coproduct in Europe and Asia: prospects for value addition and improved resource efficiency.

    abstract::Aquaculture has often been criticized for its environmental impacts, especially efficiencies concerning global fisheries resources for use in aquafeeds among others. However, little attention has been paid to the contribution of coproducts from aquaculture, which can vary between 40% and 70% of the production. These h...

    journal_title:Critical reviews in food science and nutrition

    pub_type: 杂志文章,评审

    doi:10.1080/10408398.2011.588349

    authors: Newton R,Telfer T,Little D

    更新日期:2014-01-01 00:00:00

  • The stability and degradation of dietary DNA in the gastrointestinal tract of mammals: implications for horizontal gene transfer and the biosafety of GMOs.

    abstract::The fate of dietary DNA in the gastrointestinal tract (GIT) of animals has gained renewed interest after the commercial introduction of genetically modified organisms (GMO). Among the concerns regarding GM food, are the possible consequences of horizontal gene transfer (HGT) of recombinant dietary DNA to bacteria or a...

    journal_title:Critical reviews in food science and nutrition

    pub_type: 杂志文章,评审

    doi:10.1080/10408398.2010.499480

    authors: Rizzi A,Raddadi N,Sorlini C,Nordgrd L,Nielsen KM,Daffonchio D

    更新日期:2012-01-01 00:00:00

  • Everybody loves cheese: crosslink between persistence and virulence of Shiga-toxin Escherichia coli.

    abstract::General cheese manufacturing involves high temperatures, fermentation and ripening steps that function as hurdles to microbial growth. On the other hand, the application of several different formulations and manufacturing techniques may create a bacterial protective environment. In cheese, the persistent behavior of S...

    journal_title:Critical reviews in food science and nutrition

    pub_type: 杂志文章

    doi:10.1080/10408398.2020.1767033

    authors: Dos Santos Rosario AIL,da Silva Mutz Y,Castro VS,da Silva MCA,Conte-Junior CA,da Costa MP

    更新日期:2020-06-10 00:00:00

  • The effect of microwaves on nutrient value of foods.

    abstract::Microwave cooking has gained considerable importance as an energy-saving, convenient, and time-saving cooking method. This article reviews the state of the art of microwave cooking and the existing publishing data on the effects of microwave cooking on nutritive values of moisture, protein, carbohydrate, lipid, minera...

    journal_title:Critical reviews in food science and nutrition

    pub_type: 杂志文章,评审

    doi:10.1080/10408398209527340

    authors: Cross GA,Fung DY

    更新日期:1982-01-01 00:00:00

  • (Electro)Sensing of Phenicol Antibiotics-A Review.

    abstract::The presence of residues from frequent antibiotic use in animal feed can cause serious health risks by contaminating products meant for human consumption such as meat and milk. The present paper gives an overview of the electrochemical methods developed for the detection of phenicol antibiotic residues (chloramphenico...

    journal_title:Critical reviews in food science and nutrition

    pub_type: 杂志文章,评审

    doi:10.1080/10408398.2013.845140

    authors: Pilehvar S,Gielkens K,Trashin SA,Dardenne F,Blust R,De Wael K

    更新日期:2016-10-25 00:00:00

  • Processing effects for safety and quality in some non-predominant food technologies.

    abstract::Food functionality can be related to nutrient and non-nutrient compounds. Some foods are fortified with various nutrients whereas others are manipulated using their physicochemical properties in order to make them "functional." Texture, color, taste, odor, and other physicochemical properties may affect the overall qu...

    journal_title:Critical reviews in food science and nutrition

    pub_type: 杂志文章,评审

    doi:10.1080/10408390600626560

    authors: Ortega-Rivas E

    更新日期:2007-01-01 00:00:00

  • Survival of Microencapsulated Probiotic Bacteria after Processing and during Storage: A Review.

    abstract::The use of live probiotic bacteria as food supplement has become popular. Capability of probiotic bacteria to be kept at room temperature becomes necessary for customer's convenience and manufacturer's cost reduction. Hence, production of dried form of probiotic bacteria is important. Two common drying methods commonl...

    journal_title:Critical reviews in food science and nutrition

    pub_type: 杂志文章,评审

    doi:10.1080/10408398.2013.798779

    authors: Dianawati D,Mishra V,Shah NP

    更新日期:2016-07-26 00:00:00

  • Monoglycerides in membrane systems.

    abstract::Monoglycerides are used abundantly in food systems, ingested and produced in vivo, and recognized as significant mediators in many biochemical processes, yet their function in various membrane systems is only understood at a hypothetical level. This paper provides a comprehensive review of the effects of monoglyceride...

    journal_title:Critical reviews in food science and nutrition

    pub_type: 杂志文章,评审

    doi:10.1080/10408399609527750

    authors: Boyle E,German JB

    更新日期:1996-12-01 00:00:00

  • Whole grains--impact of consuming whole grains on physiological effects of dietary fiber and starch.

    abstract::Much of the present research on the physiological effects of dietary fiber and starch has been done on sources isolated from the parent material, and it is not clear whether they have the same effects if fed in the intact or whole grain. For dietary fiber, physiological effect depends on extent of fermentation in the ...

    journal_title:Critical reviews in food science and nutrition

    pub_type: 杂志文章,评审

    doi:10.1080/10408399409527677

    authors: Stephen AM

    更新日期:1994-01-01 00:00:00

  • Promises and problems of functional foods.

    abstract::"Functional" foods are branded foods, which claim, explicitly or implicitly, to improve health or well being. We review typical functional foods and their ingredients, efficacy, and safety. We also review regulations for health claims for foods worldwide. These regulations often allow manufacturers to imply that a foo...

    journal_title:Critical reviews in food science and nutrition

    pub_type: 杂志文章,评审

    doi:10.1080/10408690490509609

    authors: Katan MB,De Roos NM

    更新日期:2004-01-01 00:00:00

  • Phenolic lipids as unique bioactive compounds: a comprehensive review on their multifunctional activity toward the prevention of Alzheimer's disease.

    abstract::Phenolic lipids are multifunctional compounds which play an important biological role in the body. Their unique biologic functionality stems from their strong amphiphilic character which allows them to be incorporated in erythrocytes. Through membrane incorporation, these compounds exert their biological effects on ne...

    journal_title:Critical reviews in food science and nutrition

    pub_type: 杂志文章

    doi:10.1080/10408398.2020.1759024

    authors: Meshginfar N,Tavakoli H,Dornan K,Hosseinian F

    更新日期:2020-05-02 00:00:00

  • Bioactive peptides from beans with the potential to decrease the risk of developing noncommunicable chronic diseases.

    abstract::Several studies have demonstrated that peptides obtained from the proteins of different bean species have the potential to act on therapeutic targets of noncommunicable chronic diseases or NCDs. However, peptides with great structural diversity can be obtained from the hydrolysis of proteins present in foods. Therefor...

    journal_title:Critical reviews in food science and nutrition

    pub_type: 杂志文章

    doi:10.1080/10408398.2020.1768047

    authors: de Fátima Garcia B,de Barros M,de Souza Rocha T

    更新日期:2020-06-01 00:00:00