Potential of high-pressure homogenization (HPH) in the development of functional foods

Potential of high-pressure homogenization (HPH) in the development of functional foods

The main problem on a global scale is the demand for functional foods among consumers in terms of healthy diets and wellbeing. In this context, high-pressure homogenization (HPH) is a new technology with a variety of potential uses in the food industry, such as the modification of food biopolymer st...

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Bibliographic Details
Main Authors: Tanu Malik, Ruchi Sharma, Kashif Ameer, Omar Bashir, Tawheed Amin, Sobiya Manzoor, Isam A. Mohamed Ahmed
Format: Article
Language:English
Published: Taylor & Francis Group 2023-09-01
Series:International Journal of Food Properties
Subjects:
Consumer’s interests
Homogenization
High pressure processing
Functional foods
Probiotics
Online Access:https://www.tandfonline.com/doi/10.1080/10942912.2023.2249262

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