| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 2086397 | Innovative Food Science & Emerging Technologies | 2015 | 7 Pages |
Abstract
High-pressure processing is an innovative technology in food processing to prolong shelf life. Due to its ability to reduce the overall microbial load and at the same time maintain sensory and nutritional properties, it is especially in use for the treatment of fresh and ready-to-eat foodstuffs. However, it is also known that the range of effects of HPP is dependent on the matrix/food used as well as on the bacteria investigated. Therefore, it is necessary to consider each individual product. Most of the effects analysed in this study, such as microbiological reductions as well as alterations of the sensory characteristics, depended on the intensity of pressure and holding time.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Ruth Mengden, Anja Röhner, Nadine Sudhaus, Günter Klein,