Recent advances in the use of high pressure as an effective processing technique in the food industry

Food and Bioprocess Technology

Volumn 1, Issue 1, 2008, Pages 2-34

  Norton, Tomás ^a   Sun, Da Wen ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Enzyme; Food quality; Food safety; Freezing; High pressure; HPLT; HPP; Inactivation; Low temperature; Microorganism; Shelf life; Thawing

Indexed keywords

FOOD QUALITY; FOOD SAFETY; HIGH PRESSURE; HPLT; INACTIVATION; LOW TEMPERATURE; LOW TEMPERATURES; SHELF LIFE;

ENZYMES; FOOD PROCESSING; FOOD PRODUCTS; FREEZING; HEALTH; HEAT TREATMENT; INDUSTRIAL RESEARCH; INDUSTRY; THAWING;

PROCESSING;

EID: 59649093713     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-007-0007-0     Document Type: Article

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