2022, Número 1
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TIP Rev Esp Cienc Quim Biol 2022; 25 (1)
Revisión sobre las tecnologías emergentes no térmicas para el procesamiento de alimentos
Caballero-Figueroa E, Terrés E, Hernández-Hernández HM, Escamilla-García M
Idioma: Español
Referencias bibliográficas: 64
Paginas: 1-14
Archivo PDF: 267.70 Kb.
RESUMEN
En la actualidad la inocuidad de los alimentos es el principal objetivo de la industria alimentaria sin dejar de lado su calidad sensorial
y nutricional, por esto las tecnologías emergentes no térmicas se presentan como una alternativa a las convencionales con el fin
de subsanar, evitar o disminuir la modificación de la textura, el color y el desarrollo de sabores indeseables generados al tratar
térmicamente a los alimentos. En el presente trabajo se describen las nuevas tecnologías, entre ellas, la alta presión hidrostática,
los pulsos eléctricos, el ultrasonido de alta frecuencia, la radiación ionizante y el plasma en frío, así como los mecanismos de
inactivación de los microorganismos; además de una sinopsis de las ventajas y desventajas de su aplicación, finalmente se presentan
las áreas de oportunidad para su desarrollo industrial y empleo permanente.
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