High Pressure Technologies in Food Processing
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: closed (15 June 2018) | Viewed by 25917
Special Issue Editor
Interests: biodegradable materials; food processing; high pressure processing of foods
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
High pressure processing (HPP) has now become accepted internationally as a food processing technique in its own right that can create new, exciting, minimally processed food products that are safe, innovative and affordable. The uniqueness, novelty and purpose of HPP is the preservation, retention and improvement of food quality in terms of nutritional retention, taste, flavour, texture and colour. With the expectation nowadays for foods that are safe, of a high quality, minimally processed, additive-free and high in nutritional value, the unique effects of HPP has been proven to meet these requirements. Effective in the destruction of harmful pathogenic micro-organisms, HPP can also deactivate food spoilage enzymes, alter functional properties such as foams, gels and emulsions, and control phase change (such as fat solidification and ice melting point). Bacteria, yeasts and moulds are readily destroyed, while bacterial spores and some viruses are particularly resistant; spores being only inactivated by pressure after germination. As an environmentally friendly alternative to thermal food processing such as pasteurization, HPP has been successfully applied to many foods for the extraction of functional compounds and shelf-life extension.
Prof. Carl J. Schaschke
Guest Editor
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Keywords
- high pressure processing;
- isostatic pressure;
- functional properties;
- shelf life extension;
- enzyme inactivation;
- sterilization
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