Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety
K Aganovic, C Hertel, RF Vogel… - … Reviews in Food …, 2021 - Wiley Online Library
The last two decades saw a steady increase of high hydrostatic pressure (HHP) used for
treatment of foods. Although the science of biomaterials exposed to high pressure started …
treatment of foods. Although the science of biomaterials exposed to high pressure started …
Bioaccessibility of bioactive compounds from fruits and vegetables after thermal and nonthermal processing
Background The growing demand for nutritious, healthy, and still attractive foods drives the
future of food processing to be multipurpose and more sophisticated. Information and insight …
future of food processing to be multipurpose and more sophisticated. Information and insight …
Microbial inactivation by high pressure processing: Principle, mechanism and factors responsible
R Sehrawat, BP Kaur, PK Nema, S Tewari… - Food Science and …, 2021 - Springer
High-pressure processing (HPP) is a novel technology for the production of minimally
processed food products with better retention of the natural aroma, fresh-like taste, additive …
processed food products with better retention of the natural aroma, fresh-like taste, additive …
New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review
High pressure (HP) treatment has emerged as a novel, additive-free food preservation
technology. It has been scientifically and commercially proven that HP can produce …
technology. It has been scientifically and commercially proven that HP can produce …
[HTML][HTML] Revisiting non-thermal food processing and preservation methods—Action mechanisms, pros and cons: A technological update (2016–2021)
The push for non-thermal food processing methods has emerged due to the challenges
associated with thermal food processing methods, for instance, high operational costs and …
associated with thermal food processing methods, for instance, high operational costs and …
[HTML][HTML] Microbiological food safety assessment of high hydrostatic pressure processing: A review
E Rendueles, MK Omer, O Alvseike… - LWT-Food Science and …, 2011 - Elsevier
High hydrostatic pressure (HHP) processing as a novel non-thermal method has shown
great potential in producing microbiologically safer products while maintaining the natural …
great potential in producing microbiologically safer products while maintaining the natural …
[图书][B] Engineering properties of foods
It has been nearly a decade since the third edition of Engineering Properties of Foods was
published, and food structure/microstructure remains a subject of research interest. In fact …
published, and food structure/microstructure remains a subject of research interest. In fact …
[HTML][HTML] Potentialities and limits of some non-thermal technologies to improve sustainability of food processing
L Picart-Palmade, C Cunault, D Chevalier-Lucia… - Frontiers in …, 2019 - frontiersin.org
In the whole food production chain, from the farm to the fork, food manufacturing steps have
a large environmental impact. Despite significant efforts made to optimize heat recovery or …
a large environmental impact. Despite significant efforts made to optimize heat recovery or …
Quality considerations with high pressure processing of fresh and value added meat products
Pressure can be applied by high hydrostatic pressure, better known as high pressure
processing (HPP), or by hydrodynamic pressure (HDP) in the form of shockwaves to alter …
processing (HPP), or by hydrodynamic pressure (HDP) in the form of shockwaves to alter …
Responses of microorganisms to high hydrostatic pressure processing
High-pressure processing (HPP) entails the pasteurization of food using pressure in the 100–
600 MPa range, which results in a reduction of microbial loads and thus extends the shelf …
600 MPa range, which results in a reduction of microbial loads and thus extends the shelf …