(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 Articlepeer-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

Fingerprint Dive into the research topics of '(Bio)chemical reactions during high pressure/high temperature processing affect safety and quality of plant-based foods'. Together they form a unique fingerprint.

Cite this