Food processing, high hydrostatic pressure

Lopez-Malo, A., Palou, E., Barbosa-C ovas, G.V., Swanson, B.G., and Welti-Chanes, J. Minimally processed foods and high hydrostatic pressure. Advances in Food Engineering, J. Lozano, M.C. Anon, E. Parada-Arias and G.V. Barbosa-Canovas, eds., Technomic Publishing Co., Lancaster, PA, 2000. 

Toepfl, S., Mathys, A., Heinz, V., and Knorr, D. (2006). Review Potential of high hydrostatic pressure and pulsed electric fields for energy efficient and environmentally friendly food processing. Food Rev. Int. 22, 405-423. 

Guerrero-Beltran, J.A., Barbosa-Canovas, G.V., Moraga-Ballesteros, G., Moraga-Ballesteros, M.J., and Swanson, B.G. 2006. Effect of pH and ascorbic acid on high hydrostatic pressure processed mango puree. Journal of Food Processing and Preservation. 30 582-596. 

O Brien, J.K. and Marshall, R.T. 1996. Microbiological quality of raw ground chicken processed at high hydrostatic pressure. Journal of Food Protection 59 146-150. 

Pozo, I.D., Folio, M.A., Talcott, S.T., and Brenes, C.H. 2007. Stability of copigmented antho-cyanins and ascorbic acid in mnscadine grape jnice processed by high hydrostatic pressure. Journal of Food Science 72 S247-S253. 

Rastogi, N.K., Angersbach, A., and Knorr, D. 2003. Combined effect of high hydrostatic pressure pretreatment and osmotic stress on mass transfer during osmotic dehydration. In J. Welti-Chanes, J.F.V. Ruis, and G.V. Barbosa-Canovas (Eds.), Transport Phenomena in Food Processing, pp. 109-121. Boca Raton, EL CRC Press. 

Polydera, A.C., Galanou, E., Stoforos, N.G., and Taoukis, P.S. 2004. Inactivation kinetics of pectin methylesterase of Greek Navel orange juice as a function of high hydrostatic pressure and temperature process conditions. J. Food Eng. 62, 291-298. 

High hydrostatic pressure (HHP) processing is another method for the preservation of foods. It is a nonthermal preservation technique and causes little or no change in the organoleptic and nntri-tional quality of product unlike most conventional heat treatments. Enzymatic reactions may be enhanced or inhibited by pressure and pressure-induced changes in the enzyme-substrate interaction, changes in the reaction mechanism, the effect on a particular rate-limiting step, or the overall catalytic rate [111],... 

Knorr, D. Effects of high-hydrostatic-pressure processes on food safety and quality. Food Technol. 1993, 47(6), 156-161. 

Minerich, P.L. and Labuza, T.P. (2003) Development of a pressure indicator for high hydrostatic pressure processing of foods. Innovative Food Science ei Emerging Technologies, 4, 235—243. 

Park SJ, Lee JI, Park J. 2002. Effects of a combined process of high-pressure carbon dioxide and high hydrostatic pressure on the quality of carrot juice. J Food Sci 67 1827-1834. 

Hydrostatic pressure has not only been used as a physical parameter for studying the stability and energetics of biomolecular systems, but also because high pressure is an important feature of certain natural membrane environments (e.g., of marine biotopes in the deep sea) and because the high pressure phase behaviour of biomolecules is of biotechnological interest (e.g., for high pressure food processing). ... 

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