(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

doi:10.1016/j.tifs.2011.08.004

(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 journal › Review Article › peer-review

48 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 language	English
Pages (from-to)	28-38
Number of pages	11
Journal	Trends in Food Science and Technology
Volume	23
Issue number	1
DOIs	https://doi.org/10.1016/j.tifs.2011.08.004
Publication status	Published - 2012
MoE publication type	A2 Review article in a scientific journal

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Van der Plancken, I., Verbeyst, L., De Vleeschouwer, K., Grauwet, T., Heiniö, R-L., Husband, F. A., Lille, M., Machie, A. R., 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, 23(1), 28-38. https://doi.org/10.1016/j.tifs.2011.08.004

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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

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

SN - 0924-2244

VL - 23

SP - 28

EP - 38

JO - Trends in Food Science and Technology

JF - Trends in Food Science and Technology

IS - 1

ER -

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

Abstract

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