Detailed process design based on genomics of survivors of food preservation processes

S Brul; FM Klis; S J C M Oomes; RC Montijn; FHJ Schuren; Peter John Coote; KJ Hellingwerf

Detailed process design based on genomics of survivors of food preservation processes

S Brul, FM Klis, S J C M Oomes, RC Montijn, FHJ Schuren, Peter John Coote, KJ Hellingwerf

Research output: Contribution to journal › Article › peer-review

Abstract

The food processing industry is faced with an ever-increasing demand for safe and minimally processed wholesome foods. In order to come to a knowledge-based rather than a mainly empirical combination of appropriate preservation hurdles, we will introduce the application of the recently booming genomics technology in food processing. Two examples of actual application will be discussed in some detail. (C) 2002 Elsevier Science Ltd. All rights reserved.

Original language	English
Pages (from-to)	325 - 333
Number of pages	9
Journal	Trends in Food Science & Technology
Volume	13
Publication status	Published - Sept 2002

Keywords

SACCHAROMYCES-CEREVISIAE
ZYGOSACCHAROMYCES-BAILII
BACILLUS-SUBTILIS
STRESS-RESPONSE
GENE-EXPRESSION
HEAT-RESISTANCE
RISK ASSESSMENT
SORBIC ACID
YEAST
PROTEOME

Cite this

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title = "Detailed process design based on genomics of survivors of food preservation processes",

abstract = "The food processing industry is faced with an ever-increasing demand for safe and minimally processed wholesome foods. In order to come to a knowledge-based rather than a mainly empirical combination of appropriate preservation hurdles, we will introduce the application of the recently booming genomics technology in food processing. Two examples of actual application will be discussed in some detail. (C) 2002 Elsevier Science Ltd. All rights reserved.",

keywords = "SACCHAROMYCES-CEREVISIAE, ZYGOSACCHAROMYCES-BAILII, BACILLUS-SUBTILIS, STRESS-RESPONSE, GENE-EXPRESSION, HEAT-RESISTANCE, RISK ASSESSMENT, SORBIC ACID, YEAST, PROTEOME",

author = "S Brul and FM Klis and Oomes, {S J C M} and RC Montijn and FHJ Schuren and Coote, {Peter John} and KJ Hellingwerf",

year = "2002",

month = sep,

language = "English",

volume = "13",

pages = "325 -- 333",

journal = "Trends in Food Science & Technology",

issn = "0924-2244",

publisher = "Elsevier",

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TY - JOUR

T1 - Detailed process design based on genomics of survivors of food preservation processes

AU - Brul, S

AU - Klis, FM

AU - Oomes, S J C M

AU - Montijn, RC

AU - Schuren, FHJ

AU - Coote, Peter John

AU - Hellingwerf, KJ

PY - 2002/9

Y1 - 2002/9

N2 - The food processing industry is faced with an ever-increasing demand for safe and minimally processed wholesome foods. In order to come to a knowledge-based rather than a mainly empirical combination of appropriate preservation hurdles, we will introduce the application of the recently booming genomics technology in food processing. Two examples of actual application will be discussed in some detail. (C) 2002 Elsevier Science Ltd. All rights reserved.

AB - The food processing industry is faced with an ever-increasing demand for safe and minimally processed wholesome foods. In order to come to a knowledge-based rather than a mainly empirical combination of appropriate preservation hurdles, we will introduce the application of the recently booming genomics technology in food processing. Two examples of actual application will be discussed in some detail. (C) 2002 Elsevier Science Ltd. All rights reserved.

KW - SACCHAROMYCES-CEREVISIAE

KW - ZYGOSACCHAROMYCES-BAILII

KW - BACILLUS-SUBTILIS

KW - STRESS-RESPONSE

KW - GENE-EXPRESSION

KW - HEAT-RESISTANCE

KW - RISK ASSESSMENT

KW - SORBIC ACID

KW - YEAST

KW - PROTEOME

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M3 - Article

SN - 0924-2244

VL - 13

SP - 325

EP - 333

JO - Trends in Food Science & Technology

JF - Trends in Food Science & Technology

ER -

Detailed process design based on genomics of survivors of food preservation processes

Abstract

Keywords

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