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- W199331325 abstract "Since the early 1980s, high hydrostatic pressure has been evaluated as an alternative to classical heat treatment food-processing technologies for energy-saving reasons. The main focus of high pressure applications has been food preservation at moderate temperatures, and Japan has been the main country to apply high pressure technologies (Dumoulin et al., 1998). However, the baroresistance of spores (for review see Smelt, 1998) and the high investment costs have until recently prevented food manufacturers from using this technology widely. In the past five years, high pressure treatment has been identified as a potential area for food texture engineering because of its influence on food ingredient properties. Unlike thermal pasteurization or sterilization, pressure treatment is generally considered to be less destructive to the food and food ingredients." @default.
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- W199331325 date "2001-01-01" @default.
- W199331325 modified "2023-10-15" @default.
- W199331325 title "Effects of High Pressure on Protein-and Polysaccharide-Based Structures" @default.
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- W199331325 doi "https://doi.org/10.1007/978-1-4615-0723-9_7" @default.
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