High pressure process treatment (HPP) as an alternative food preservation method on fruits and vegetables: A brief review / Suzihaque Maqsood-ul-Haque and Nur Aiedatul Shahirah Kamal
Highly processed and ready to eat food keep has been in high demand from the consumers from day to day. Thermal pasteurization can lead to undesirable sensory changes and there could be a high risk in ingesting pathogenic microbes from lack of proper pasteurization. High-pressure processing (HPP) co...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Universiti Teknologi MARA,
2021-05.
|
| Subjects: | |
| Online Access: | Get fulltext View Fulltext in UiTM IR |