Multi-Pulsed High Hydrostatic Pressure Treatment of Foods
AbstractMulti-pulsed high hydrostatic pressure (mpHHP) treatment of foods has been investigated for more than two decades. It was reported that the mpHHP treatment, with few exceptions, is more effective than the classical or single-pulsed HHP (spHHP) treatment for inactivation of microorganisms in fruit juice, dairy products, liquid whole egg, meat products, and sea foods. Moreover, the mpHHP treatment could be also used to inactivate enzymes in foods and to increase the shelf-life of foods. The effects of the mpHHP treatment of foods are summarized and the differences between the mpHHP and spHHP are also emphasized. View Full-Text
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Buzrul, S. Multi-Pulsed High Hydrostatic Pressure Treatment of Foods. Foods 2015, 4, 173-183.
Buzrul S. Multi-Pulsed High Hydrostatic Pressure Treatment of Foods. Foods. 2015; 4(2):173-183.Chicago/Turabian Style
Buzrul, Sencer. 2015. "Multi-Pulsed High Hydrostatic Pressure Treatment of Foods." Foods 4, no. 2: 173-183.