Effects of High Pressure on Protein-and Polysaccharide-Based Structures View Full Text


Ontology type: schema:Chapter     


Chapter Info

DATE

2001

AUTHORS

Martin Michel , Karin Autio

ABSTRACT

Since the early 1980s, high hydrostatic pressure has been evaluated as an alternative to classical heat treatment food-processing technologies for energy-saving reasons. The main focus of high pressure applications has been food preservation at moderate temperatures, and Japan has been the main country to apply high pressure technologies (Dumoulin et al., 1998). However, the baroresistance of spores (for review see Smelt, 1998) and the high investment costs have until recently prevented food manufacturers from using this technology widely. In the past five years, high pressure treatment has been identified as a potential area for food texture engineering because of its influence on food ingredient properties. Unlike thermal pasteurization or sterilization, pressure treatment is generally considered to be less destructive to the food and food ingredients. More... »

PAGES

189-214

References to SciGraph publications

Book

TITLE

Ultra High Pressure Treatments of Foods

ISBN

978-1-4613-5211-2
978-1-4615-0723-9

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/978-1-4615-0723-9_7

DOI

http://dx.doi.org/10.1007/978-1-4615-0723-9_7

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1027368761


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