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Title

High Pressure Treatment in Foods

AuthorsTorres Bello, Edwin Fabian; González Martínez, Gerardo; Klotz Ceberio, Bernadette F.; Rodrigo Aliaga, Dolores ; Martínez López, Antonio
KeywordsHigh pressure
Microorganisms
Spores
Protein
Enzyme
Packaging
Cheese
Issue Date19-Aug-2014
PublisherMultidisciplinary Digital Publishing Institute
CitationFoods 3 (3): 476-490 (2014)
AbstractAbstract: 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.
Publisher version (URL)http://dx.doi.org/10.3390/foods3030476
URIhttp://hdl.handle.net/10261/109588
DOI10.3390/foods3030476
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