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 …
Hurdle technology: A novel approach for enhanced food quality and safety–A review
Obscure hazards and insufficient knowledge regarding foodborne threats make food safety
an important issue. Foodborne threats can disrupt markets and can lead to substantial …
an important issue. Foodborne threats can disrupt markets and can lead to substantial …
[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 …
Food processing by high hydrostatic pressure
MF San Martin, GV Barbosa-Cánovas… - Critical reviews in food …, 2002 - Taylor & Francis
The use of high hydrostatic pressures (HHP) for food processing is finding increased
application within the food industry. One of the advantages of this technology is that because …
application within the food industry. One of the advantages of this technology is that because …
Microbiology of pressure‐treated foods
MF Patterson - Journal of applied microbiology, 2005 - academic.oup.com
High hydrostatic pressure has the potential to produce high quality foods that are
microbiologically safe and with an extended shelf‐life. Micro‐organisms vary in their …
microbiologically safe and with an extended shelf‐life. Micro‐organisms vary in their …
Nonthermal preservation of foods using combined processing techniques
J Raso, GV Barbosa-Cánovas - 2003 - Taylor & Francis
In the last 2 decades, consumer demand for fresher, higher quality, and safer food has
promoted research on nonthermal methods of food preservation for the inactivation of …
promoted research on nonthermal methods of food preservation for the inactivation of …
Commercial opportunities and research challenges in the high pressure processing of foods
JA Torres, G Velazquez - Journal of food Engineering, 2005 - Elsevier
High pressure processing (HPP) at refrigeration, ambient or moderate heating temperature
can inactivate pathogenic and spoilage microorganisms with fewer changes to product …
can inactivate pathogenic and spoilage microorganisms with fewer changes to product …
Advantages of high pressure sterilisation on quality of food products
AM Matser, B Krebbers, RW van den Berg… - Trends in Food Science & …, 2004 - Elsevier
High pressure processing can be used for sterilisation of food products if applied at elevated
temperatures and using the temperature increase due to adiabatic compression. By …
temperatures and using the temperature increase due to adiabatic compression. By …
Changes in β-carotene bioaccessibility and concentration during processing of carrot puree
G Knockaert, L Lemmens, S Van Buggenhout… - Food chemistry, 2012 - Elsevier
The effect of some process and product factors (addition of olive oil, high pressure
homogenisation, subsequent thermal or high pressure pasteurisation) on β-carotene …
homogenisation, subsequent thermal or high pressure pasteurisation) on β-carotene …
Mild processing of seafood—A review
N Abel, BT Rotabakk, J Lerfall - Comprehensive Reviews in …, 2022 - Wiley Online Library
Recent years have shown a tremendous increase in consumer demands for healthy, natural,
high‐quality convenience foods, especially within the fish and seafood sector. Traditional …
high‐quality convenience foods, especially within the fish and seafood sector. Traditional …