Novel approaches in food-proccessing technology: New technologies for preserving foods and modifying function

Current Opinion in Biotechnology

Volumn 10, Issue 5, 1999, Pages 485-491

  Knorr, Dietrich ^a  

^a TECHNISCHE UNIVERSITÄT BERLIN   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIAL SPORE; BIOTECHNOLOGY; ELECTRIC FIELD; FOOD PRESERVATION; FOOD PROCESSING; HYDROSTATIC PRESSURE; MEMBRANE PERMEABILITY; PHASE TRANSITION; PRIORITY JOURNAL; REVIEW; TEMPERATURE;

EID: 0032882530     PISSN: 09581669     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-1669(99)00015-4     Document Type: Review

References (21)

1. Barbosa-Canovas GV, Gongora-Nieto MM, Pothakamury UR, Swanson BG Preservation of Foods with Pulsed Electric Fields. 1999;Academic Press, San Diego. This is a very coherent summary of the state of the art regarding HELP preservation of foods.
2. Knorr D, Angersbach A Impact of high intensity electric field pulses on plant membrane permeabilization. Trends Food Sci Technol. 9:1998;185-191. An in-depth evaluation of plant membrane permeabilization by HELP and the quantification of the degree of permeabilization.
3. Barsotti L, Merle P, Cheftel C Food processing by pulsed electric fields: 1. Physical aspects. Food Rev Int. 15:1999;163-180. The authors thoroughly review the physical aspect of pulsed electric fields.
4. Wouters PC, Smelt JPM Inactivation of microorganisms with pulsed electric fields: potential for food preservation. Food Biotechnol. 11:1997;193-229.
5. Heinz V, Phillips ST, Zenker M, Knorr D Inactivation of pulsed electric fields under close to isothermic conditions. Food Biotechnol. 13:1999;155-168. This report on the impact of electric field strength on microbial inactivation suggests that inactivation of B. subtilis can only be obtained if certain threshold levels of specific pulse energy (square wave pulses) are exceeded.
6. Angersbach A, Heinz V, Knorr D Electrophysiological model of intact and processed plant tissues: cell disintegration criteria. Biotechnol Prog. 1999;. in press. This is an analysis of cell membrane permeabilization and a quantitative assessment of irreversible permeabilization and structural changes by HELP.
7. Angersbach A, Heinz V, Knorr D Effects of pulsed electric field on plant food cell membranes: critical field strength, breakdown voltage and time sequence of reversible/irreversible membrane permeabilisation. Innovative Food Sci Emerging Technol. 1999;. in press. An evaluation of mechanisms of cell membrane behaviour in high-intensity electric fields, including reversible/irreversible permeabilization, location of pores, pulse development and critical process parameters.
8. Ho SY, Mittal GS, Cross JD Effects of high field electric pulses on the activity of selected enzymes. J Food Eng. 31:1997;69-84.
9. Yayanos AA Empirical and theoretical aspects of life at high pressure in the deep sea. Extremophiles: Microbiol Life in Extreme Environ. 2:1998;47-92. A highly interesting review on high-pressure/deep-sea microbiology, including sample collection, physical and chemical effects of pressure, and mechanisms of bacterial adaptation to pressure.
10. Hite BH The effects of pressure on the preservation of milk. West Virginia Agric Exp Station Bull. 58:1899;15-35.
11. Palou E, Lopet-Malo A, Barbosa-Canovas GV, Swanson BG High pressure treatment in food preservation. Rahman MS Handbook of Food Preservation. 1999;33-576 Marcel Dekker, New York.
12. Tauscher B Pasteurization of food by hydrostatic high pressure chemical aspects. Z Lebensm Unters Forsch. 200:1995;3-13.
13. Knorr D, Heinz V, Schlüter O, Zenker M Impact of high hydrostatic pressure on phase transitions of foods. Food Technol. 9:1998;42-45.
14. Heinz V, Knorr D High pressure inactivation kinetics of Bacillus subtilis cells by a three-state-model considering distribution resistance mechanisms. Food Biotechnol. 10:1996;149-161.
15. Ouwehand AC, Salminen SJ The health effects of cultured milk prod-ucts with viable and non-viable bacteria. Int Dairy, J. 8:1998;749-758.
16. Heinz V, Knorr D High pressure germination and inactivation kinetics of bacterial spores. Isaacs NS High Pressure Food Science, Biocience and Chemistry. 1998;435-441 The Royal Society of Chemisty, Cambridge.
17. Foster SJ, Johnston K Pulling the tigger, the mechanism of bacterial spore germination. Mol Microbiol. 4:1990;137-141.
18. Dörnenburg H, Knorr D Monitoring the impact of high-pressure processing on the biosynthesis of plant metabolites using plant cell cultures. Trends Food Sci Technol. 9:1999;355-361.
19. Rubens P, Snauwaert J, Heremans K, Stute R In situ observation of pressure-induced gelation of starches studied with FTIR in the diamond anvil cell. Carbohydrate Polymers. 39:1999;231-235.
20. Hendrickx M, Ludikhcuyze L, Van den Broeck I, Weemaes C Effects of high pressure on enzymes related to food quality. Trends Food Sci Technol. 9:1998;197-203.
21. Diplock AT, Aggett PJ, Ashwell M, Bornet F, Fern EB, Roberfreoid MB Scientific concepts of functional foods in Europe: consensus document. Brit J Nutr. 81(suppl 1):1999;S1-S27. The most recent and comprehensive consensus on functional foods.