- Title
- Trends in high pressure processing of foods: Food quality and bioactive components
- Creator
- Gamlath, Shirani; Wakeling, Lara
- Date
- 2011
- Type
- Text; Book chapter
- Identifier
- http://researchonline.federation.edu.au/vital/access/HandleResolver/1959.17/37795
- Identifier
- vital:5786
- Identifier
- ISBN:9781612095998
- Abstract
- High pressure processing (HPP) is a non-thermal food processing technology that offers great potential for the processing of a wide range of food products. Application of HPP can inactivate micro-organisms, affect food-related enzymes and modify structures with minimal changes to nutritional and sensory quality aspects of foods. The effects of high pressure on the inactivation of micro-organisms in food have been thoroughly reviewed. Recent research on HPP has mainly focused on fruits and vegetables with an emphasis on food quality and bioactive components. This chapter highlights the current trends in HPP research and provides a summary of the available findings on the effect of HPP on chemical, nutritional and bioactive components and health related properties of a wider range of commodities. Strategies to maintain the quality attributes and health related components in HPP foods and identification of the gaps for future research in HPP are also discussed. © 2011 by Nova Science Publishers, Inc. All rights reserved.
- Publisher
- Nova Science Publishers, Inc.
- Relation
- New Topics in Food Engineering p. 109-138
- Rights
- This metadata is freely available under a CCO license
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