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 journalArticlepeer-review

26 Citations (Scopus)

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 languageEnglish
Pages (from-to)325 - 333
Number of pages9
JournalTrends in Food Science & Technology
Volume13
Publication statusPublished - Sept 2002

Keywords

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

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