High Pressure Processing Applications in Plant Foods

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027022%3A_____%2F22%3AN0000001" target="_blank" >RIV/00027022:_____/22:N0000001 - isvavai.cz</a>

Result on the web

<a href="https://www.mdpi.com/2304-8158/11/2/223" target="_blank" >https://www.mdpi.com/2304-8158/11/2/223</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3390/foods11020223" target="_blank" >10.3390/foods11020223</a>

Result language

angličtina

Original language name

High Pressure Processing Applications in Plant Foods

Original language description

High pressure processing (HPP) is a cold pasteurization technology by which products, prepacked in their final package, are introduced to a vessel and subjected to a high level of isostatic pressure (300-600 MPa). High-pressure treatment of fruit, vegetable and fresh herb homogenate products offers us nearly fresh products in regard to sensorial and nutritional quality of original raw materials, representing relatively stable and safe source of nutrients, vitamins, minerals and health effective components. Such components can play an important role as a preventive tool against the start of illnesses, namely in the elderly. An overview of several food HPP products, namely of fruit and vegetable origin, marketed successfully around the world is presented. Effects of HPP and HPP plus heat on key spoilage and pathogenic microorganisms, including the resistant spore form and fruit/vegetable endogenous enzymes are reviewed, including the effect on the product quality. Part of the paper is devoted to the industrial equipment available for factories manufacturing HPP treated products.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

<a href="/en/project/TH04010014" target="_blank" >TH04010014: Foods without preservatives</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2022

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Foods

ISSN

2304-8158

e-ISSN

2304-8158

Volume of the periodical

11

Issue of the periodical within the volume

2

Country of publishing house

CH - SWITZERLAND

Number of pages

34

Pages from-to

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UT code for WoS article

000779558500001

EID of the result in the Scopus database

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