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Existing Technologies -Restriction of access of MO to products Aseptic packaging of thermally processed foods. Packaging.- Inactivation of Mo in products. Heat pasteurisation and sterilisation Ionising radiation. Addition of enzyme (e.g. lysozyme) Application of high hydrostatic pressure. Electric shock treatment.-Slowing down or prevention of growth of Mo in products. Lowered temperature-chilling and freezing. Reduced water activity-curing, conserving, drying. Acidification. Fermentation. Vacuum and modified atmosphere packaging. Addition of preservatives Microstructure control in w/o emulsion.
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