Food processing by high hydrostatic pressure

Bioscience, Biotechnology and Biochemistry

Volumn 81, Issue 4, 2017, Pages 672-679

  Yamamoto, Kazutaka ^a  

^a FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

Food processing; High hydrostatic pressure; Review

Indexed keywords

BACTERIA; CHEMICAL REACTIONS; FOOD PROCESSING; HYDRAULICS; HYDROSTATIC PRESSURE; MICROORGANISMS; REVIEWS;

BIOCHEMICAL CHANGES; ENZYMATIC REACTION; FOOD COMPONENTS; HIGH HYDROSTATIC PRESSURE; NON-THERMAL PROCESS; PROCESSING EQUIPMENT; RESEARCH AND DEVELOPMENT; SHELF LIFE EXTENSIONS;

PROCESSED FOODS;

BACTERIAL COUNT; CHEMISTRY; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; FOOD QUALITY; FRUIT; HUMAN; HYDROSTATIC PRESSURE; PROCEDURES; TASTE;

COLONY COUNT, MICROBIAL; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD QUALITY; FRUIT; HUMANS; HYDROSTATIC PRESSURE; TASTE;

EID: 85015853519     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1080/09168451.2017.1281723     Document Type: Review

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