High Pressure Processing Applications in Plant Foods

High pressure processing (HPP) is a cold pasteurization technology by which products, prepacked in their final package, are introduced to a vessel and subjected to a high level of isostatic pressure (300–600 MPa). High-pressure treatment of fruit, vegetable and fresh herb homogenate products offers...

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Detalles Bibliográficos
Autores principales: Houška, Milan, Silva, Filipa Vinagre Marques, Evelyn, Buckow, Roman, Terefe, Netsanet Shiferaw, Tonello, Carole
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8774875/
https://www.ncbi.nlm.nih.gov/pubmed/35053954
http://dx.doi.org/10.3390/foods11020223

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8774875/
https://www.ncbi.nlm.nih.gov/pubmed/35053954
http://dx.doi.org/10.3390/foods11020223

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