(Bio)chemical reactions during high pressure/high temperature processing affect safety and quality of plant-based foods

I. Van der Plancken, L. Verbeyst, K. De Vleeschouwer, T. Grauwet, Raija-Liisa Heiniö, F. A. Husband, Martina Lille, A. R. Machie, A. Van Loey, Kaarina Viljanen, M. Hendrickx (Corresponding Author)

    Research output: Contribution to journalReview ArticleScientificpeer-review

    40 Citations (Scopus)

    Abstract

    In recent years, the range of equipment and applications for high pressure pasteurisation has gradually increased on the European market. Sterilization under conditions of elevated pressures is in the pipeline, albeit at the research level. Knowledge on the effect of high pressure/high temperature processing on food safety and quality attributes is still too limited. This review discusses recent progress made in understanding the impact of high pressure/high temperature processing on food safety and quality attributes of fruit and vegetable based products, within the EU FP6 integrated project NovelQ.
    Original languageEnglish
    Pages (from-to)28-38
    Number of pages11
    JournalTrends in Food Science and Technology
    Volume23
    Issue number1
    DOIs
    Publication statusPublished - 2012
    MoE publication typeA2 Review article in a scientific journal

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