Add to ORKGThe chapter provides an overview on different high pressure based treatments (high pressure pasteurization, blanching, pressure-assisted thermal processing, pressure-shift freezing and thawing) available for the preservation of fruits and vegetable products and extending their shelf life. Pressure treatment can be used for product modification through pressure gelatinization of starch and pressure denaturation of proteins. Key pressure–thermal treatment effects on vitamin, enzymes, flavor, color, and texture of fruits and vegetable are discussed
High pressure as a potential preservation technique for foods was reported almost 100 years ago. Hig...
*Author for Correspondence High pressure (HP) processing is essentially a non-thermal decontaminatio...
This book examines the developments made in the processing of foods using high pressure. Consumers g...
The chapter provides an overview on different high pressure based treatments (high pressure pasteuri...
The chapter provides an overview on different high pressure based treatments (high pressure pasteuri...
In addition to chilled HP pasteurized products, there is a need for ambient stable fruit and vegetab...
In addition to chilled HP pasteurized products, there is a need for ambient stable fruit and vegetab...
Heat sterilization of plant derived food products entails considerable organoleptic and nutritional ...
ABSTRACT: Consumers demand for quality of food has triggered the need for the development of a numbe...
AbstractThe paper aimed to present high pressure processing of food used to process liquid and solid...
Consumers increasingly demand convenience foods of the highest quality in terms of natural flavor an...
Consumers increasingly demand convenience foods of the highest quality in terms of natural flavor an...
High pressure processing (HPP) is a cold pasteurization technology by which products, prepacked in t...
Consumers increasingly demand convenience foods of the highest quality in terms of natural flavor an...
Consumers increasingly demand convenience foods of the highest quality in terms of natural flavor an...
High pressure as a potential preservation technique for foods was reported almost 100 years ago. Hig...
*Author for Correspondence High pressure (HP) processing is essentially a non-thermal decontaminatio...
This book examines the developments made in the processing of foods using high pressure. Consumers g...
The chapter provides an overview on different high pressure based treatments (high pressure pasteuri...
The chapter provides an overview on different high pressure based treatments (high pressure pasteuri...
In addition to chilled HP pasteurized products, there is a need for ambient stable fruit and vegetab...
In addition to chilled HP pasteurized products, there is a need for ambient stable fruit and vegetab...
Heat sterilization of plant derived food products entails considerable organoleptic and nutritional ...
ABSTRACT: Consumers demand for quality of food has triggered the need for the development of a numbe...
AbstractThe paper aimed to present high pressure processing of food used to process liquid and solid...
Consumers increasingly demand convenience foods of the highest quality in terms of natural flavor an...
Consumers increasingly demand convenience foods of the highest quality in terms of natural flavor an...
High pressure processing (HPP) is a cold pasteurization technology by which products, prepacked in t...
Consumers increasingly demand convenience foods of the highest quality in terms of natural flavor an...
Consumers increasingly demand convenience foods of the highest quality in terms of natural flavor an...
High pressure as a potential preservation technique for foods was reported almost 100 years ago. Hig...
*Author for Correspondence High pressure (HP) processing is essentially a non-thermal decontaminatio...
This book examines the developments made in the processing of foods using high pressure. Consumers g...