TY - CHAP
T1 - High-pressure processing of milk and dairy and egg products
AU - Guamis, B.
AU - Pla, R.
AU - Trujillo, A. J.
AU - Capellas, M.
AU - Gervilla, R.
AU - Saldo, J.
AU - Yuste, J.
N1 - Publisher Copyright:
© 2004 by Taylor & Francis Group, LLC.
PY - 2004/1/1
Y1 - 2004/1/1
N2 - © 2004 by Taylor & Francis Group, LLC. Nowadays, high-pressure processing (HPP) is commercially used for preservation of an increasing number of food products. High-pressure processing has demonstrated a positive effect on the quality of products compared with conventional thermal treatments. Pressures of between 300 and 600 MPa can cause inactivation of microorganisms, including foodborne pathogens, without damaging the nutritional and sensory characteristics of the products. There are other applications, such as some raw materials, that can be pressurized to keep or improve their functionality for food manufacture. The effect on the physical properties of foods can generate novel products. In each particular case, all advantages and disadvantages must be evaluated in advance. Combinations of HP with mild temperatures (30–50°C) and/or bacteriocins (nisin, pediocin, lacticin) sometimes improve the inhibition of foodborne bacteria and spores.
AB - © 2004 by Taylor & Francis Group, LLC. Nowadays, high-pressure processing (HPP) is commercially used for preservation of an increasing number of food products. High-pressure processing has demonstrated a positive effect on the quality of products compared with conventional thermal treatments. Pressures of between 300 and 600 MPa can cause inactivation of microorganisms, including foodborne pathogens, without damaging the nutritional and sensory characteristics of the products. There are other applications, such as some raw materials, that can be pressurized to keep or improve their functionality for food manufacture. The effect on the physical properties of foods can generate novel products. In each particular case, all advantages and disadvantages must be evaluated in advance. Combinations of HP with mild temperatures (30–50°C) and/or bacteriocins (nisin, pediocin, lacticin) sometimes improve the inhibition of foodborne bacteria and spores.
UR - http://www.scopus.com/inward/record.url?scp=85056953332&partnerID=8YFLogxK
M3 - Chapter
SN - 9780203997277
SN - 9780824753337
SP - 343
EP - 359
BT - Novel Food Processing Technologies
A2 - Gustavo V Barbosa-Canovas, null
A2 - Maria Soledad Tapia, null
A2 - Maria Pilar Cano, null
CY - Boca Raton (US)
ER -