Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
2099902 | Trends in Food Science & Technology | 2012 | 11 Pages |
Abstract
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.
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Authors
Iesel Van der Plancken, Lise Verbeyst, Kristel De Vleeschouwer, Tara Grauwet, Raija-Liisa Heiniƶ, Fiona A. Husband, Martina Lille, Alan R. Mackie, Ann Van Loey, Kaarina Viljanen, Marc Hendrickx,