文章基本信息

标题：High Pressure Treatment in Foods
本地全文：下载
作者：Edwin Fabian Torres Bello ; Gerardo González Martínez ; Bernadette F. Klotz Ceberio 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2014
卷号：3
期号：3
页码：476-490
DOI：10.3390/foods3030476
语种：English
出版社：MDPI Publishing
摘要：High hydrostatic pressure (HHP), a non-thermal technology, which typically uses water as a pressure transfer medium, is characterized by a minimal impact on food characteristics (sensory, nutritional, and functional). Today, this technology, present in many food companies, can effectively inactivate bacterial cells and many enzymes. All this makes HHP very attractive, with very good acceptance by consumers, who value the organoleptic characteristics of products processed by this non-thermal food preservation technology because they associate these products with fresh-like. On the other hand, this technology reduces the need for non-natural synthetic additives of low consumer acceptance.
关键词：high pressure; microorganism; spores; protein; enzyme; packaging; cheese