Concepedia

Low-temperature Long-time Pasteurization

Low-Temperature Long-Time Pasteurization is a thermal processing method that involves heating egg products to a relatively low temperature (typically 60–65°C) for an extended duration (usually 30–100 minutes) to achieve microbial inactivation while minimizing protein denaturation.

5

Publications

154

Citations

33

Authors

15

Institutions

Publications per year

2017–2026

3

Variants

Ltlt Pasteurization

Parents

Publications

5

Protein denaturation and water–protein interactions as affected by low temperature long time treatment of porcine Longissimus dorsi

Line Bach Christensen, Hanne Christine Bertram, Margit Dall Aaslyng et al. · Meat Science · 2011 · 65 citations

, , +14

Bioactive proteins in bovine colostrum and effects of heating, drying and irradiation

Dereck E. W. Chatterton, S. Aagaard, Tim Hesselballe Hansen et al. · Food & Function · 2020 · 42 citations

, , +17

Changes in harmful Maillard reaction products in low-temperature long-time pasteurization-treated milks reconstituted from whole-milk powders after different storage times

Yong Li, Xiaodi Jia, Zhaojun Wang et al. · Journal of Food Composition and Analysis · 2021 · 20 citations

, , +17

Stability of severe acute respiratory syndrome coronavirus 2 in dairy products

Sahar Norouzbeigi, Reza Atef Yekta, Leily Vahid‐Dastjerdi et al. · Journal of Food Safety · 2021 · 15 citations · Full text

, , +17

Effect of Low-Temperature Long-Time Thermal Processing of Beef-Cuts on the Survival of Foot-and-Mouth Disease Virus

Marcelo Masana, Norberto Fondevila, Maria M. Gallinger et al. · Journal of Food Protection · 1995 · 12 citations

, , +14

1–5 of 5

Authors

33

  1. CD
    Cristian De Gobba

    University of Copenhagen, Denmark

    1 publications · 42 citations

    1

    h-index

  2. PT
    Per Torp Sangild

    University of Copenhagen, Denmark

    1 publications · 42 citations

    1

    h-index

  3. HR
    H.Ricardo Rodrı́guez

    National Institute of Industrial Technology, Argentina

    1 publications · 12 citations

    1

    h-index

  4. DN
    Duc Ninh Nguyen

    University of Copenhagen, Denmark

    1 publications · 42 citations

    1

    h-index

  5. MM
    Marcelo Masana

    National Institute of Industrial Technology, Argentina

    1 publications · 12 citations

    1

    h-index

1–5 of 33

Institutions

15

  1. University of Copenhagen

    Copenhagen, Denmark

    2 h-index

    6 publications

    298 citations

  2. Razi Vaccine and Serum Research Institute

    Karaj, Iran

    1 h-index

    1 publications

    15 citations

  3. National Nutrition and Food Technology Research Institute

    Tehran, Iran

    1 h-index

    7 publications

    105 citations

  4. Aarhus University

    Aarhus, Denmark

    1 h-index

    1 publications

    65 citations

  5. Iran University of Medical Sciences

    Tehran, Iran

    1 h-index

    1 publications

    15 citations

  6. State Key Laboratory of Food Science and Technology

    Wuxi, China

    1 h-index

    6 publications

    120 citations

  7. Shahid Beheshti University of Medical Sciences

    Tehran, Iran

    1 h-index

    7 publications

    105 citations

  8. Instituto Cardiovascular de Buenos Aires

    Buenos Aires, Argentina

    1 h-index

    1 publications

    12 citations

1–8 of 15

Venues

  1. Journal of Food Composition and Analysis

    1 publications · 20 citations

    1

    h-index

  2. Food & Function

    1 publications · 42 citations

    1

    h-index

  3. Journal of Food Protection

    1 publications · 12 citations

    1

    h-index

  4. Meat Science

    1 publications · 65 citations

    1

    h-index

  5. Journal of Food Safety

    1 publications · 15 citations

    1

    h-index

1–5