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A Review on the Effect of High Pressure Processing (HPP) on Gelatinization and Infusion of Nutrients

Balakrishna, Akash Kaushal ; Wazed, Md Abdul ; Farid, Mohammed

Molecules (Basel, Switzerland), 2020-05, Vol.25 (10), p.2369 [Periódico revisado por pares]

Switzerland: MDPI AG

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Título:
A Review on the Effect of High Pressure Processing (HPP) on Gelatinization and Infusion of Nutrients
Autor: Balakrishna, Akash Kaushal ; Wazed, Md Abdul ; Farid, Mohammed
Assuntos: Food ; Food Handling ; Food Microbiology - trends ; Food quality ; Gelatin - chemistry ; gelatinization ; Heat ; High pressure ; high pressure processing (HPP) ; Humans ; Hydrogen bonds ; Hydrostatic Pressure ; Inactivation ; infusion ; Microorganisms ; Nutrients ; Nutrients - chemistry ; Pasteurization ; Pasteurization - methods ; Pressure ; Pressure effects ; Quality control ; quality improvement ; Review ; Shelf life ; Spores ; Technology ; Temperature ; Water absorption
É parte de: Molecules (Basel, Switzerland), 2020-05, Vol.25 (10), p.2369
Descrição: High pressure processing (HPP) is a novel technology that involves subjecting foods to high hydrostatic pressures of the order of 100-600 MPa. This technology has been proven successful for inactivation of numerous microorganisms, spores and enzymes in foods, leading to increased shelf life. HPP is not limited to cold pasteurization, but has many other applications. The focus of this paper is to explore other applications of HPP, such as gelatinization, forced water absorption and infusion of nutrients. The use of high pressure in producing cold gelatinizing effects, imparting unique properties to food and improving food quality will be also discussed, highlighting the latest published studies and the innovative methods adopted.
Editor: Switzerland: MDPI AG
Idioma: Inglês

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A Review on the Effect of High Pressure Processing (HPP) on Gelatinization and Infusion of Nutrients

Balakrishna, Akash Kaushal ; Wazed, Md Abdul ; Farid, Mohammed

Switzerland: MDPI AG

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