High-Pressure Processing Technology: Current Researches and Future Prospects in Food Industry
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: closed (20 June 2023) | Viewed by 7751
Special Issue Editor
Special Issue Information
Dear Colleagues,
Due to its dynamic nature, as well as the demand from consumers for fresh-like foods with better sensory and nutritional properties and with extended shelf life, the food industry has shown a significant amount of interest to novel processing technologies such as high hydrostatic pressure processing (HHP). Thanks to its effectiveness regarding microbial and enzyme inactivation and the preservation of the functionality of proteins and other bioactive compounds, HHP is one of the most popular technologies. Unlike other novel processing technologies, HHP can be applied to liquid as well as solid foods with a delicate nature, with and without packaging. Even though studies focusing on the HHP of different foods are reported in the current studies, comprehensive investigations focusing on the current status and future perspectives are still needed to determine its potential in food industry. This Special Issue, therefore, focuses on current research and future prospects of HHP in the food industry.
We look forward to your contributions to this Special Issue.
Prof. Dr. Gülsün Akdemir-Evrendilek
Guest Editor
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Keywords
- high-pressure processing
- high hydrostatic pressure
- dynamic high pressure
- ultra-high-pressure homogenization
- food quality
- inactivation modeling by high-pressure processing
- food sustainability
- hhp system design and future prospect
- interactions of food components
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