Induced Changes in Aroma Compounds of Foods Treated with High Hydrostatic Pressure: A Review

Since conventional thermal processing can have detrimental consequences on aroma compounds, non-thermal technologies such as high hydrostatic pressure (HHP) have been explored. HHP may alter the weak chemical bonds of enzymes. These changes can modify the secondary, tertiary, and quaternary structur...

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Detalles Bibliográficos
Autores principales: Lomelí-Martín, Adrián, Martínez, Luz María, Welti-Chanes, Jorge, Escobedo-Avellaneda, Zamantha
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8072623/
https://www.ncbi.nlm.nih.gov/pubmed/33923715
http://dx.doi.org/10.3390/foods10040878

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8072623/
https://www.ncbi.nlm.nih.gov/pubmed/33923715
http://dx.doi.org/10.3390/foods10040878

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