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A Review on the Effect of High Pressure Processing (HPP) on Gelatinization and Infusion of Nutrients

Department of Chemical and Materials Engineering, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
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Academic Editors: Carmen Cuadrado and Karim Allaf
Molecules 2020, 25(10), 2369; https://doi.org/10.3390/molecules25102369
Received: 13 April 2020 / Revised: 13 May 2020 / Accepted: 18 May 2020 / Published: 20 May 2020
(This article belongs to the Special Issue Opportunities and Challenges in High Pressure Processing of Foods)
High pressure processing (HPP) is a novel technology that involves subjecting foods to high hydrostatic pressures of the order of 100–600 MPa. This technology has been proven successful for inactivation of numerous microorganisms, spores and enzymes in foods, leading to increased shelf life. HPP is not limited to cold pasteurization, but has many other applications. The focus of this paper is to explore other applications of HPP, such as gelatinization, forced water absorption and infusion of nutrients. The use of high pressure in producing cold gelatinizing effects, imparting unique properties to food and improving food quality will be also discussed, highlighting the latest published studies and the innovative methods adopted. View Full-Text
Keywords: high pressure processing (HPP); gelatinization; infusion; quality improvement high pressure processing (HPP); gelatinization; infusion; quality improvement
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MDPI and ACS Style

Balakrishna, A.K.; Wazed, M.A.; Farid, M. A Review on the Effect of High Pressure Processing (HPP) on Gelatinization and Infusion of Nutrients. Molecules 2020, 25, 2369.

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