High hydrostatic pressure technology in dairy processing: a review

Consumers demand high quality foods, which are fresh, tasty and nutritious; this has created considerable interest in the development of new food processing techniques. Presently, non-thermal techniques, including high hydrostatic pressure (HHP), are regarded with special interest by the food indust...

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Veröffentlicht in:	Journal of food science and technology 2011-06, Vol.48 (3), p.260-268
Hauptverfasser:	Chawla, Rekha, Patil, Girdhari Ramdass, Singh, Ashish Kumar
Format:	Artikel
Sprache:	eng
Schlagworte:	Atmospheric pressure Bacteria Chemical bonds Chemistry Chemistry and Materials Science Chemistry/Food Science Cooking Dairy industry Dairy products Energy consumption Fluid dynamics Food contamination Food processing industry Food products Food quality Food safety Food Science Heat High temperature Hydrostatic pressure International Microorganisms Milk Molecular weight Nutrition Phase transitions Pressure Pressure vessels Review Studies
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