High Pressure Treatment in Foods

High Pressure Treatment in Foods

High hydrostatic pressure (HHP), a non-thermal technology, which typically uses water as a pressure transfer medium, is characterized by a minimal impact on food characteristics (sensory, nutritional, and functional). Today, this technology, present in many food companies, can effectively inactivate...

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Bibliographic Details
Main Authors: Edwin Fabian Torres Bello, Gerardo González Martínez, Bernadette F. Klotz Ceberio, Dolores Rodrigo, Antonio Martínez López
Format: Article
Language:English
Published: MDPI AG 2014-08-01
Series:Foods
Subjects:
high pressure
microorganism
spores
protein
enzyme
packaging
cheese
Online Access:http://www.mdpi.com/2304-8158/3/3/476

Internet

http://www.mdpi.com/2304-8158/3/3/476

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