کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2099902 | 1082959 | 2012 | 11 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
(Bio)chemical reactions during high pressure/high temperature processing affect safety and quality of plant-based foods
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
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چکیده انگلیسی
In recent years, the range of equipment and applications for high pressure pasteurisation has gradually increased on the European market. Sterilization under conditions of elevated pressures is in the pipeline, albeit at the research level. Knowledge on the effect of high pressure/high temperature processing on food safety and quality attributes is still too limited. This review discusses recent progress made in understanding the impact of high pressure/high temperature processing on food safety and quality attributes of fruit and vegetable based products, within the EU FP6 integrated project NovelQ.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Trends in Food Science & Technology - Volume 23, Issue 1, January 2012, Pages 28–38
Journal: Trends in Food Science & Technology - Volume 23, Issue 1, January 2012, Pages 28–38
نویسندگان
Iesel Van der Plancken, Lise Verbeyst, Kristel De Vleeschouwer, Tara Grauwet, Raija-Liisa Heiniö, Fiona A. Husband, Martina Lille, Alan R. Mackie, Ann Van Loey, Kaarina Viljanen, Marc Hendrickx,