(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

35 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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high temperature high pressure treatment
plant-based foods
Edible Plants
chemical reactions
food quality
food safety
Safety
Pressure
Food Quality
Temperature
Food Safety
pasteurization
vegetables
markets
Pasteurization
fruits
Fruit
Equipment and Supplies
Research

Cite this

Van der Plancken, I. ; Verbeyst, L. ; De Vleeschouwer, K. ; Grauwet, T. ; Heiniö, Raija-Liisa ; Husband, F. A. ; Lille, Martina ; Machie, A. R. ; Van Loey, A. ; Viljanen, Kaarina ; Hendrickx, M. / (Bio)chemical reactions during high pressure/high temperature processing affect safety and quality of plant-based foods. In: Trends in Food Science and Technology. 2012 ; Vol. 23, No. 1. pp. 28-38.
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title = "(Bio)chemical reactions during high pressure/high temperature processing affect safety and quality of plant-based foods",
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.",
author = "{Van der Plancken}, I. and L. Verbeyst and {De Vleeschouwer}, K. and T. Grauwet and Raija-Liisa Heini{\"o} and Husband, {F. A.} and Martina Lille and Machie, {A. R.} and {Van Loey}, A. and Kaarina Viljanen and M. Hendrickx",
year = "2012",
doi = "10.1016/j.tifs.2011.08.004",
language = "English",
volume = "23",
pages = "28--38",
journal = "Trends in Food Science and Technology",
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Van der Plancken, I, Verbeyst, L, De Vleeschouwer, K, Grauwet, T, Heiniö, R-L, Husband, FA, Lille, M, Machie, AR, Van Loey, A, Viljanen, K & Hendrickx, M 2012, '(Bio)chemical reactions during high pressure/high temperature processing affect safety and quality of plant-based foods', Trends in Food Science and Technology, vol. 23, no. 1, pp. 28-38. https://doi.org/10.1016/j.tifs.2011.08.004

(Bio)chemical reactions during high pressure/high temperature processing affect safety and quality of plant-based foods. / Van der Plancken, I.; Verbeyst, L.; De Vleeschouwer, K.; Grauwet, T.; Heiniö, Raija-Liisa; Husband, F. A.; Lille, Martina; Machie, A. R.; Van Loey, A.; Viljanen, Kaarina; Hendrickx, M. (Corresponding Author).

In: Trends in Food Science and Technology, Vol. 23, No. 1, 2012, p. 28-38.

Research output: Contribution to journalReview ArticleScientificpeer-review

TY - JOUR

T1 - (Bio)chemical reactions during high pressure/high temperature processing affect safety and quality of plant-based foods

AU - Van der Plancken, I.

AU - Verbeyst, L.

AU - De Vleeschouwer, K.

AU - Grauwet, T.

AU - Heiniö, Raija-Liisa

AU - Husband, F. A.

AU - Lille, Martina

AU - Machie, A. R.

AU - Van Loey, A.

AU - Viljanen, Kaarina

AU - Hendrickx, M.

PY - 2012

Y1 - 2012

N2 - 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.

AB - 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.

U2 - 10.1016/j.tifs.2011.08.004

DO - 10.1016/j.tifs.2011.08.004

M3 - Review Article

VL - 23

SP - 28

EP - 38

JO - Trends in Food Science and Technology

JF - Trends in Food Science and Technology

SN - 0924-2244

IS - 1

ER -