Inactivating Food Microbes by High-Pressure Processing and Combined Nonthermal and Thermal Treatment: A Review
High-pressure processing (HPP) is a mild technology alternative to thermal pasteurization and sterilization of different food products. HPP has emerged to provide enormous benefits to consumers, i.e., mildly processed food and additive-free food. It effectively retains bioactive compounds and extend...
Main Authors: | Prabhat K. Nema, Rachna Sehrawat, Chandrakala Ravichandran, Barjinder Pal Kaur, Anit Kumar, Ayon Tarafdar |
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Format: | Article |
Language: | English |
Published: |
Hindawi-Wiley
2022-01-01
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Series: | Journal of Food Quality |
Online Access: | http://dx.doi.org/10.1155/2022/5797843 |
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