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High Pressure Treatment in Foods
AbstractHigh 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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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.View more citation formats
Bello EFT, Martínez GG, Ceberio BFK, Rodrigo D, López AM. High Pressure Treatment in Foods. Foods. 2014; 3(3):476-490.Chicago/Turabian Style
Bello, Edwin F.T.; Martínez, Gerardo G.; Ceberio, Bernadette F.K.; Rodrigo, Dolores; López, Antonio M. 2014. "High Pressure Treatment in Foods." Foods 3, no. 3: 476-490.
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