High Pressure Treatment in Foods

• 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

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 bacterial cells and many enzymes. All this makes HHP very attractive, with very good acceptance by consumers, who value the organoleptic characteristics of products processed by this non-thermal food preservation technology because they associate these products with fresh-like. On the other hand, this technology reduces the need for non-natural synthetic additives of low consumer acceptance.