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...
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: | |
Online Access: | http://www.mdpi.com/2304-8158/3/3/476 |
Similar Items
-
Applications of high and ultra high pressure homogenization for food safety
by: Francesca Patrignani, et al.
Published: (2016-08-01) -
(Ultra) high pressure homogenization for continuous high pressure sterilization of pumpable foods - a review
by: Erika eGeorget, et al.
Published: (2014-08-01) -
Approaches for Enhancing Lethality of Bacterial Spores Treated by Pressure-Assisted Thermal Processing
by: Ratphitagsanti, Wannasawat
Published: (2009) -
Food-borne Botulism Caused by Clay Cheese: A Case Report
by: Zhila Farzinpoor
Published: (2019-06-01) -
Pressure and Temperature Combined With Microbial Supernatant Effectively Inactivate Bacillus subtilis Spores
by: Jingyu Li, et al.
Published: (2021-05-01)