High hydrostatic pressure technology in food preservation

Indrawati, A. Van Loey, C. Smout and M. Hendrickx, Katholieke Universiteit Leuven, Belgium

19.1 Introduction

19.2 Principles and technologies

19.3 Effects of high pressure on microorganisms

19.4 Effects of high pressure on quality-related enzymes

19.5 Effects of high pressure on nutritional and colour quality

19.6 Effects of high pressure on water-ice transition of foods

19.7 Future trends

19.8 Sources of further information and advice

19.9 Acknowledgements

19.10 References

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