High Pressure Processing Technology on Bioactives in Fruits and Cereals

2011 ◽  
pp. 429-441
Author(s):  
Özlem Tokuşoğlu ◽  
Christopher Doona
Keyword(s):  
High Pressure ◽  
High Pressure Processing ◽  
Processing Technology

scholarly journals High-Pressure Processing in Food

2020 ◽  
Vol 11 (4) ◽  
pp. 11553-11561
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
Thermal Processing ◽  
High Pressure Processing ◽  
Processing Technology ◽  
Thermal Methods ◽  
Food Industries ◽  
Short Period ◽  
Microbial Effects

Thermal processing has been the most common method in food processing technology, but it has eliminated the quality of fresh type food (nutritionally and sensorial). Therefore, the non-thermal methods emerged, and High-Pressure Processing (HPP), applying 100 to 1000 MPa for a short period, is the most popular one due to maintaining the food's nutritional and sensory characteristics extending the shelf-life well as eliminating the level of the microorganism. HPP is an environmentally friendly technology that helps to decrease energy consumption. It can be used in nearly all food industries, from milk to meat, as a novel preserving method. This article reviews the effects of this innovative processing technology on food quality. The microbial effects in some food categories and extending the shelf life are explained. HPPs’ advantages and limits compared to thermal processing are highlighted.

scholarly journals High Pressure Processing Technology and Equipment Evolution : A Review

2015 ◽  
Vol 8 (5) ◽  
pp. 75-83 ◽  
Author(s):  
Wael M. Elamin ◽  
◽  
Johari B. Endan ◽  
Yus A. Yosuf ◽  
Rosnah Shamsudin ◽  
...  
Keyword(s):  
High Pressure ◽  
High Pressure Processing ◽  
Processing Technology

High Pressure Processing Technology in Fruits Vegetables Processing Industry - A Review

2017 ◽  
Vol V6 (08) ◽  
Author(s):  
Pokala Sreenivasa Rao ◽  
D. Srikanth ◽  
P. V. Mahesh Reddy, B. Abhilesh ◽  
K.Murali Naik ◽  
Keyword(s):  
High Pressure ◽  
High Pressure Processing ◽  
Processing Technology ◽  
Processing Industry

Effect of High Pressure Processing on the Shelf Life of Seasoned Squid

2011 ◽  
Vol 40 (8) ◽  
pp. 1136-1140 ◽  
Author(s):  
Jing-Yu Gou ◽  
Yun-Yun Zou ◽  
Geun-Pyo Choi ◽  
Young-Beom Park ◽  
Ju-Hee Ahn
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
High Pressure Processing
Sign in / Sign up

Export Citation Format

Share Document