High Hydrostatic Pressure-Based Combination Strategies for Microbial Inactivation of Food Products: The Cases of Emerging Combination Patterns

High Hydrostatic Pressure-Based Combination Strategies for Microbial Inactivation of Food Products: The Cases of Emerging Combination Patterns

The high demand for fresh-like characteristics of vegetables and fruits (V&F) boosts the industrial implementation of high hydrostatic pressure (HHP), due to its capability to simultaneously maintain original organoleptic characteristics and to achieve preservative effect of the food. Howeve...

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Bibliographic Details
Main Authors: Qiang Xia, Qianqian Liu, Gabriela I. Denoya, Caijiao Yang, Francisco J. Barba, Huaning Yu, Xiaojia Chen
Format: Article
Language:English
Published: Frontiers Media S.A. 2022-05-01
Series:Frontiers in Nutrition
Subjects:
high hydrostatic pressure
plant-based foods
process development and integration
inactivation efficiencies
combined techniques
Online Access:https://www.frontiersin.org/articles/10.3389/fnut.2022.878904/full

Internet

https://www.frontiersin.org/articles/10.3389/fnut.2022.878904/full

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