High Pressure Processing of Foods for Microbial and Mycotoxins Control: current trends and future prospects

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...

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Bibliographic Details
Main Authors: Henock Woldemichael Woldemariam, Shimelis Admassu Emire
Format: Article
Language:English
Published: Taylor & Francis Group 2019-01-01
Series:Cogent Food & Agriculture
Subjects:
high pressure processing
microbial inactivation
mycotoxin control
Online Access:http://dx.doi.org/10.1080/23311932.2019.1622184

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