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- W2017748739 endingPage "483" @default.
- W2017748739 startingPage "474" @default.
- W2017748739 abstract "Although, the High Hydrostatic Pressure (HHP) technology has been gaining gradual popularity in food industry since last two decades, intensive research is needed to explore the missing information. Bacterial inactivation in food by using HHP applications can be enhanced by getting deeper insights of the process. Some of these aspects have been already studied in detail (like pressure, time, and temperature, etc.), while some others still need to be investigated in more details (like pH, rates of compression, and decompression, etc.). Selection of process parameters is mainly dependent on type of matrix and target bacteria. This intensive review provides comprehensive information about the variety of aspects that can determine the bacterial inactivation potential of HHP process indicating the fields of future research on this subject including pH shifts of the pressure treated samples and critical limits of compression and decompression rates to accelerate the process efficacy." @default.
- W2017748739 created "2016-06-24" @default.
- W2017748739 creator A5013085712 @default.
- W2017748739 creator A5025419441 @default.
- W2017748739 creator A5071171946 @default.
- W2017748739 creator A5073168998 @default.
- W2017748739 date "2015-03-06" @default.
- W2017748739 modified "2023-09-27" @default.
- W2017748739 title "Factors Affecting Bacterial Inactivation during High Hydrostatic Pressure Processing of Foods: A Review" @default.
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- W2017748739 doi "https://doi.org/10.1080/10408398.2013.779570" @default.
- W2017748739 hasPubMedId "https://pubmed.ncbi.nlm.nih.gov/25749439" @default.
- W2017748739 hasPublicationYear "2015" @default.
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