High Pressure Treatment in Foods

نویسندگان

  • Edwin Fabian Torres Bello
  • Gerardo González Martínez
  • Bernadette F. Klotz Ceberio
  • Dolores Rodrigo
  • Antonio Martínez López
چکیده

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 bacterial cells and many enzymes. All this makes HHP very attractive, with very good acceptance by consumers, who value the organoleptic characteristics of products processed by this non-thermal food preservation technology because they associate these products with fresh-like. On the other hand, this technology reduces the need for non-natural synthetic additives of low consumer acceptance.

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عنوان ژورنال:

دوره 3  شماره 

صفحات  -

تاریخ انتشار 2014