| 摘要 |
<p>The invention relates to a process for sterilizing a food product with low water content, to the food product obtained thereby, as well as to a food composition containing the same, to by applied in the food industry. According to the invention, the sterilizing process consists in raising the water activity of said food product, subjecting the hydrated food product to thermal sterilization and removing water, thereby obtaining a substantially sterile food product with low water content, exhibiting a spore-forming bacteria contamination which is at least 1000 times less than the contamination of the initial product.</p> |
