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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

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