High Pressure Processing of Foods for Microbial and Mycotoxins Control: current trends and future prospects
Consumers demand “fresh-like” and convenient products with preserved nutritional and organoleptic characteristics that can be kept for extended periods of time without compromising safety. This has posed greater challenges to food industries. High-pressure processing (HPP) can improve food safety by...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2019-01-01
|
| Series: | Cogent Food & Agriculture |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/23311932.2019.1622184 |