Potential Utility of High‐Pressure Processing to Address the Risk of Food Allergen Concerns

High‐pressure processing (HPP) technology is a novel, nonthermal processing technology for food. This special processing method can inactivate microorganisms and enzymes in food at room temperature using ultra‐high pressures of above 100 MPa, while the original flavor and nutritional value of the fo...

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Veröffentlicht in:	Comprehensive reviews in food science and food safety 2014-01, Vol.13 (1), p.78-90
Hauptverfasser:	Huang, Hsiao‐Wen, Hsu, Chiao‐Ping, Yang, Binghuei Barry, Wang, Chung‐Yi
Format:	Artikel
Sprache:	eng
Schlagworte:	Allergies Food processing industry
Online-Zugang:	Volltext
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