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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
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| Materias: | |
| 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 |