High Pressure Treatment in Foods

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...

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Detalles Bibliográficos
Autores principales: Torres Bello, Edwin Fabian, González Martínez, Gerardo, Klotz Ceberio, Bernadette F., Rodrigo, Dolores, Martínez López, Antonio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2014
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302251/
https://www.ncbi.nlm.nih.gov/pubmed/28234332
http://dx.doi.org/10.3390/foods3030476

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302251/
https://www.ncbi.nlm.nih.gov/pubmed/28234332
http://dx.doi.org/10.3390/foods3030476

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