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Foods 2014, 3(3), 476-490; doi:10.3390/foods3030476

High Pressure Treatment in Foods

1,* , 2
1 Institute of Agrochemistry and Food Technology (CSIC), Avenida Agustín Escardino, 7 Parque Científico, 46980 Paterna (Valencia), Spain 2 Alpina Research Institute (IAI), Alpina Productos Alimenticios S.A, Edificio Corporativo Km 3 vía, Briceño-Sopó, Cundinamarca, 251001, Colombia
* Author to whom correspondence should be addressed.
Received: 8 May 2014 / Revised: 9 July 2014 / Accepted: 14 July 2014 / Published: 19 August 2014
(This article belongs to the Special Issue High Pressure Processing of Foods)
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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.
Keywords: high pressure; microorganism; spores; protein; enzyme; packaging; cheese high pressure; microorganism; spores; protein; enzyme; packaging; cheese
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Bello, E.F.T.; Martínez, G.G.; Ceberio, B.F.K.; Rodrigo, D.; López, A.M. High Pressure Treatment in Foods. Foods 2014, 3, 476-490.

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