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• W185887485 abstract "High-pressure processing (HPP) technology has been commercially applied in the production of ceramic materials, carbides, and synthetic quartz for some time but is relatively new to the food industry (Torres JA, Velazquez G (2008) Hydrostatic pressure processing of foods. In: Jun S, Irudayaraj J (eds) Food Processing Operations Modeling: Design and Analysis, pp 173–212. CRC Press, Boca Raton, FL). In this alternative technology of food processing, food items are subjected to elevated pressures (up to about 600 MPa) to achieve microbial inactivation or to alter the food attributes in order to obtain consumer-desired qualities. When foodstuffs are subjected to extremely high pressures, protein and starch are denatured, and enzymes and microorganisms are deactivated in the same way as when heat is applied. Since no thermochemical changes occur, sensory characteristics are not affected and microorganisms are inactivated without causing significant flavor and nutritional changes to foods (Berlin DL, Herson DS, Hicks DT, Hoover DG (1999) Response of pathogenic Vibrio species to high hydrostatic pressure. Appl Environ Microbiol 65: 2776–2780). HPP retains food quality, maintains natural freshness, and extends microbiological shelf life, causing minimal changes in the fresh characteristics of foods by eliminating thermal degradation. As compared with thermal processing, HPP produces foods with better appearance, texture, and nutritive features. It can be conducted at ambient or refrigerated temperatures, thereby eliminating thermally induced cooked off-flavors. This technology is especially beneficial for heat-sensitive products and provides an alternative means of killing bacteria that can cause spoilage or food-borne disease without a loss of sensory quality or nutrients." @default.
• W185887485 created "2016-06-24" @default.
• W185887485 creator A5074684794 @default.
• W185887485 date "2012-01-01" @default.
• W185887485 modified "2023-10-05" @default.
• W185887485 title "Ultrahigh Hydrostatic Pressure" @default.
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• W185887485 doi "https://doi.org/10.1007/978-1-4614-2038-5_14" @default.
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