High hydrostatic pressure technology in dairy processing: A review

Journal of Food Science and Technology

Volumn 48, Issue 3, 2011, Pages 260-268

  Chawla, Rekha ^a   Patil, Girdhari Ramdass ^b   Singh, Ashish Kumar ^b  

^a GURU ANGAD DEV VETERINARY AND ANIMAL SCIENCES UNIVERSITY   (India)

^b NATIONAL DAIRY RESEARCH INSTITUTE   (India)

Author keywords

Cold processing; Dairy products; Hydrostatic pressure; Minimally processed

Indexed keywords

COLD PROCESSING; DAIRY INDUSTRY; DETRIMENTAL EFFECTS; FOOD INDUSTRIES; FOOD-BORNE PATHOGENS; HEALTH BENEFITS; HIGH HYDROSTATIC PRESSURE; HIGH QUALITY; MINIMALLY PROCESSED; NONTHERMAL; PRESSURE RANGES; PROCESSING TECHNIQUE; PRODUCT PRESENTATIONS; SAFETY RISKS; SENSORY QUALITIES; SHELF LIFE;

AGRICULTURAL PRODUCTS; COAGULATION; DAIRY PRODUCTS; FOOD PROCESSING; FOOD SAFETY; HEALTH; HEALTH RISKS; HYDRAULICS; HYDRODYNAMICS; HYDROSTATIC PRESSURE; TEXTURES;

DAIRIES;

EID: 79959961576     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-010-0180-4     Document Type: Review

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