Fresh Novel Foods by High Pressure

Autio Karin (Editor)

Research output: Book/ReportBook (editor)Scientificpeer-review

Abstract

High pressure as a potential preservation technique for foods was reported almost 100 years ago. High pressure gained renewed interest during the last decade, probably because of the commercial success of the process in Japan. It has been shown that high pressure can reduce the number of bacteria and activity of enzymes, and modify the functional properties of food ingredients and foodstuffs, while at the same time minimizing undesirable changes often related to conventional heating, such as loss of flavour, colour and nutritive substances. Taking into account the current consumer demand for fresh like products, high pressure, especially in combination with moderate heat treatment, offers possibilities for producing novel foods with improved sensorial properties. This book consists of three discrete sections: microbiological and enzymatic effects, effects on functional properties and application in foodstuffs. Results from EU-sponsored research projects are presented.
Original languageEnglish
Place of PublicationEspoo
PublisherVTT Technical Research Centre of Finland
Number of pages199
ISBN (Print)951-38-4579-6
Publication statusPublished - 1998
MoE publication typeC2 Edited books
EventFresh Novel Foods by High Pressure - Helsinki, Finland
Duration: 21 Sep 199822 Sep 1998

Publication series

NameVTT Symposium
PublisherVTT
No.186
ISSN (Print)0357-9387
ISSN (Electronic)1455-0873

Fingerprint

novel foods
raw foods
functional properties
consumer demand
research projects
ingredients
flavor
heat treatment
enzyme activity
Japan
heat
color
bacteria
methodology

Keywords

  • food industry
  • food processing
  • pressurizing
  • high pressure

Cite this

Karin, A. (Ed.) (1998). Fresh Novel Foods by High Pressure. Espoo: VTT Technical Research Centre of Finland. VTT Symposium, No. 186
Karin, Autio (Editor). / Fresh Novel Foods by High Pressure. Espoo : VTT Technical Research Centre of Finland, 1998. 199 p. (VTT Symposium; No. 186).
@book{ba0a375013054ad2838b2390ce8c9735,
title = "Fresh Novel Foods by High Pressure",
abstract = "High pressure as a potential preservation technique for foods was reported almost 100 years ago. High pressure gained renewed interest during the last decade, probably because of the commercial success of the process in Japan. It has been shown that high pressure can reduce the number of bacteria and activity of enzymes, and modify the functional properties of food ingredients and foodstuffs, while at the same time minimizing undesirable changes often related to conventional heating, such as loss of flavour, colour and nutritive substances. Taking into account the current consumer demand for fresh like products, high pressure, especially in combination with moderate heat treatment, offers possibilities for producing novel foods with improved sensorial properties. This book consists of three discrete sections: microbiological and enzymatic effects, effects on functional properties and application in foodstuffs. Results from EU-sponsored research projects are presented.",
keywords = "food industry, food processing, pressurizing, high pressure",
editor = "Autio Karin",
note = ".",
year = "1998",
language = "English",
isbn = "951-38-4579-6",
series = "VTT Symposium",
publisher = "VTT Technical Research Centre of Finland",
number = "186",
address = "Finland",

}

Karin, A (ed.) 1998, Fresh Novel Foods by High Pressure. VTT Symposium, no. 186, VTT Technical Research Centre of Finland, Espoo.

Fresh Novel Foods by High Pressure. / Karin, Autio (Editor).

Espoo : VTT Technical Research Centre of Finland, 1998. 199 p. (VTT Symposium; No. 186).

Research output: Book/ReportBook (editor)Scientificpeer-review

TY - BOOK

T1 - Fresh Novel Foods by High Pressure

A2 - Karin, Autio

N1 - .

PY - 1998

Y1 - 1998

N2 - High pressure as a potential preservation technique for foods was reported almost 100 years ago. High pressure gained renewed interest during the last decade, probably because of the commercial success of the process in Japan. It has been shown that high pressure can reduce the number of bacteria and activity of enzymes, and modify the functional properties of food ingredients and foodstuffs, while at the same time minimizing undesirable changes often related to conventional heating, such as loss of flavour, colour and nutritive substances. Taking into account the current consumer demand for fresh like products, high pressure, especially in combination with moderate heat treatment, offers possibilities for producing novel foods with improved sensorial properties. This book consists of three discrete sections: microbiological and enzymatic effects, effects on functional properties and application in foodstuffs. Results from EU-sponsored research projects are presented.

AB - High pressure as a potential preservation technique for foods was reported almost 100 years ago. High pressure gained renewed interest during the last decade, probably because of the commercial success of the process in Japan. It has been shown that high pressure can reduce the number of bacteria and activity of enzymes, and modify the functional properties of food ingredients and foodstuffs, while at the same time minimizing undesirable changes often related to conventional heating, such as loss of flavour, colour and nutritive substances. Taking into account the current consumer demand for fresh like products, high pressure, especially in combination with moderate heat treatment, offers possibilities for producing novel foods with improved sensorial properties. This book consists of three discrete sections: microbiological and enzymatic effects, effects on functional properties and application in foodstuffs. Results from EU-sponsored research projects are presented.

KW - food industry

KW - food processing

KW - pressurizing

KW - high pressure

M3 - Book (editor)

SN - 951-38-4579-6

T3 - VTT Symposium

BT - Fresh Novel Foods by High Pressure

PB - VTT Technical Research Centre of Finland

CY - Espoo

ER -

Karin A, (ed.). Fresh Novel Foods by High Pressure. Espoo: VTT Technical Research Centre of Finland, 1998. 199 p. (VTT Symposium; No. 186).