Capítulo de Libro

An overview of the potential applications based on HPP mechanism

Título del libro: Present and Future of High Pressure Processing: A Tool for Developing Innovative, Sustainable, Safe and Healthy Foods

Ghafoor, Kashif; Gavahian, Mohsen; Marszalek, Krystian; Barba, Francisco; Xia, Qiang; Denoya, Gabriela InésIcon
Fecha de publicación: 2020
Editorial: Elsevier
ISBN: 978-0-12-816405-1
Idioma: Inglés
Clasificación temática:

Resumen

High-pressure processing (HPP) technology is a novel food preservation method which has started to be implemented widely in meat and fruit and vegetable beverages sectors mainly due to its ability to inactivate tissue enzymes, pathogenic and spoilage microorgan-ism, and simultaneously preserving food products? nutritional and sensorial quality charac-teristics (Barba, Terefe, Buckow, Knorr, & Orlien, 2015; Kultur et al., 2018).
Palabras clave: High Pressure Processing , applications , mechanism
 
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info:eu-repo/semantics/restrictedAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)
Identificadores
URI: http://hdl.handle.net/11336/152457
URL: https://www.sciencedirect.com/science/article/pii/B9780128164051000017
DOI: http://dx.doi.org/10.1016/B978-0-12-816405-1.00001-7
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Citación
Ghafoor, Kashif ; Gavahian, Mohsen; Marszalek, Krystian ; Barba, Francisco; Xia, Qiang ; et al.; An overview of the potential applications based on HPP mechanism; Elsevier; 2020; 3-11
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