Next Article in Journal
Past, Present and Future of Sensors in Food Production
Next Article in Special Issue
Combined Effect of Pressure-Assisted Thermal Processing and Antioxidants on the Retention of Conjugated Linoleic Acid in Milk
Previous Article in Journal
An Investigation of the Complexity of Maillard Reaction Product Profiles from the Thermal Reaction of Amino Acids with Sucrose Using High Resolution Mass Spectrometry
Previous Article in Special Issue
High Pressure Processing of Bivalve Shellfish and HPP’s Use as a Virus Intervention
Open AccessReview

High Pressure Treatment in Foods

Institute of Agrochemistry and Food Technology (CSIC), Avenida Agustín Escardino, 7 Parque Científico, 46980 Paterna (Valencia), Spain
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.
Foods 2014, 3(3), 476-490;
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)
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. View Full-Text
Keywords: high pressure; microorganism; spores; protein; enzyme; packaging; cheese high pressure; microorganism; spores; protein; enzyme; packaging; cheese
Show Figures

Figure 1

MDPI and ACS Style

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.

Show more citation formats Show less citations formats

Article Access Map by Country/Region

Only visits after 24 November 2015 are recorded.
Back to TopTop