A Review on the Effect of High Pressure Processing (HPP) on Gelatinization and Infusion of Nutrients

High pressure processing (HPP) is a novel technology that involves subjecting foods to high hydrostatic pressures of the order of 100–600 MPa. This technology has been proven successful for inactivation of numerous microorganisms, spores and enzymes in foods, leading to increased shelf life. HPP is...

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Detalles Bibliográficos
Autores principales: Balakrishna, Akash Kaushal, Wazed, Md Abdul, Farid, Mohammed
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7287844/
https://www.ncbi.nlm.nih.gov/pubmed/32443759
http://dx.doi.org/10.3390/molecules25102369

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7287844/
https://www.ncbi.nlm.nih.gov/pubmed/32443759
http://dx.doi.org/10.3390/molecules25102369

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