Benefits and limitations of food processing by high-pressure technologies: Effects on functional compounds and abiotic contaminants

CYTA - Journal of Food

Volumn 9, Issue 4, 2011, Pages 351-364

  Escobedo Avellaneda, Zamantha ^a   Pateiro Moure, Mirian ^b   Chotyakul, Nattaporn ^b,c   Torres, J Antonio ^c   Welti Chanes, Jorge ^a   Pérez Lamela, Concepción ^b  

^a SCHOOL OF ENGINEERING AND SCIENCES   (Mexico)

^b UNIVERSITY OF VIGO   (Spain)

^c OREGON STATE UNIVERSITY   (United States)

Author keywords

Abiotic contaminants; Acrylamide; Antioxidants; Chloropropanols; Food packaging plastic materials; Heterocyclic aromatic amines (HCAs); High pressure processing (HPP); Pesticides; Polycyclic aromatic hydrocarbons (PAHs); Polyphenols; Pressure assisted thermal processing (PATP); Vitamins

Indexed keywords

ACRYLAMIDES; ANTIOXIDANTS; CHLOROPROPANOLS; HETEROCYCLIC AROMATIC AMINES; HIGH-PRESSURE PROCESSING (HPP); PLASTIC MATERIALS; POLYCYCLIC AROMATIC HYDROCARBONS(PAHS); POLYPHENOLS; PRESSURE-ASSISTED THERMAL PROCESSING (PATP);

AMIDES; CHEMICAL CONTAMINATION; NUTRIENTS; PESTICIDES; PHENOLS; POLYCYCLIC AROMATIC HYDROCARBONS; RAPID THERMAL ANNEALING; THERMAL PROCESSING (FOODS); VITAMINS;

HIGH PRESSURE EFFECTS;

EID: 84856066147     PISSN: 19476337     EISSN: 19476345     Source Type: Journal    
DOI: 10.1080/19476337.2011.616959     Document Type: Article

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