Principles and application of high pressure–based technologies in the food industry
VM Balasubramaniam… - Annual review of …, 2015 - annualreviews.org
High pressure processing (HPP) has emerged as a commercially viable food manufacturing
tool that satisfies consumers' demand for mildly processed, convenient, fresh-tasting foods …
tool that satisfies consumers' demand for mildly processed, convenient, fresh-tasting foods …
Opportunities and challenges in high pressure processing of foods
NK Rastogi, K Raghavarao… - Critical reviews in …, 2007 - Taylor & Francis
Consumers increasingly demand convenience foods of the highest quality in terms of
natural flavor and taste, and which are free from additives and preservatives. This demand …
natural flavor and taste, and which are free from additives and preservatives. This demand …
[图书][B] Listeria, listeriosis, and food safety
ET Ryser, EH Marth - 2007 - books.google.com
Completely revised, this third edition of a bestseller incorporates findings to present readers
with a complete overview of foodborne listeriosis, including information on listeriosis in …
with a complete overview of foodborne listeriosis, including information on listeriosis in …
Effects of high pressure processing on lipid oxidation: A review
IG Medina-Meza, C Barnaba… - Innovative Food Science …, 2014 - Elsevier
High pressure processing (HPP) is an alternative mild-technology used in the past decades
to sterilize and pasteurize food matrices such as meat and seafood. HPP obeys …
to sterilize and pasteurize food matrices such as meat and seafood. HPP obeys …
Inactivation of microorganisms by high isostatic pressure processing in complex matrices: A review
The benefits of high pressure processing (HPP) for microbial inactivation in food production
include reduced thermal treatment and minimized effects on sensory and nutritional profiles …
include reduced thermal treatment and minimized effects on sensory and nutritional profiles …
High pressure processing of meat, meat products and seafood
M Campus - Food Engineering Reviews, 2010 - Springer
High pressure processing (HPP) allows the decontamination of foods with minimal impact
on their nutritional and sensory features. The use of HPP to reduce microbial loads has …
on their nutritional and sensory features. The use of HPP to reduce microbial loads has …
Recent advances in the use of high pressure as an effective processing technique in the food industry
High pressure processing is a food processing method which has shown great potential in
the food industry. Similar to heat treatment, high pressure processing inactivates …
the food industry. Similar to heat treatment, high pressure processing inactivates …
Characteristics of Listeria monocytogenes important to food processors
BH Lado, AE Yousef - FOOD SCIENCE AND TECHNOLOGY …, 2007 - api.taylorfrancis.com
The goal of food processing is to produce a safe, wholesome product that has a suitable
shelf life and is acceptable to the consumer. Food manufacturers rely on a variety of …
shelf life and is acceptable to the consumer. Food manufacturers rely on a variety of …
Response of spores to high‐pressure processing
EP Black, P Setlow, AD Hocking… - … reviews in food …, 2007 - Wiley Online Library
This review focuses on the responses of microbial spores to food processes that incorporate
high hydrostatic pressures. While the majority of information deals with spores of Bacillus …
high hydrostatic pressures. While the majority of information deals with spores of Bacillus …
Advanced retorting, microwave assisted thermal sterilization (MATS), and pressure assisted thermal sterilization (PATS) to process meat products
Conventional thermal processes have been very reliable in offering safe sterilized meat
products, but some of those products are of questionable overall quality. Flavor, aroma, and …
products, but some of those products are of questionable overall quality. Flavor, aroma, and …