Commercial opportunities and research challenges in the high pressure processing of foods
| Audiencia | Público en general | es_ES |
| Cobertura | México[ 143] | es_ES |
| Fecha de ingreso | 2026-10-05T16:34:49Z | |
| Fecha de publicación | 2005-01-01 | |
| Resumen | High pressure processing (HPP) at refrigeration, ambient or moderate heating temperature can inactivate pathogenic and spoilage microorganisms with fewer changes to product ``freshness{''} as compared to conventional food preservation processes. The essential equipment components are here described to help define low and higher cost applications. Specific opportunities are discussed that a food processor can consider to profit from the significant equipment investment required to implement this new processing technology. Although, HPP is the only alternative processing technology that has reached consumers with a variety of new products, there are many pending research questions to be answered to make it a reliable alternative and to have a fundamental understanding of the inactivation of microorganisms and enzymes by pressure. Approaches to generate the knowledge required and the information that is being generated is critically reviewed. (C) 2004 Elsevier Ltd. All rights reserved. | es_ES |
| Doi | https://doi.org/10.1016/j.jfoodeng.2004.05.066 | es_ES |
| URI | https://riuat.uat.edu.mx/handle/123456789/6299 | |
| Idioma | Inglés[20] | es_ES |
| Editorial | ELSEVIER SCI LTD | es_ES |
| Relación | Journal of Food Engineering | es_ES |
| URL relacionado | https://doi.org/10.1016/j.jfoodeng.2004.05.066 | es_ES |
| Derechos | Acceso restringido / Suscripción (Metadatos de producción científica) | es_ES |
| Licencia | http://purl.org/coar/access_right/c_16ec | es_ES |
| Fuente | Journal of Food Engineering | |
| Palabra clave | high pressure processing | es_ES |
| Palabra clave | pressure intensifier | es_ES |
| Palabra clave | wire-winding | es_ES |
| Palabra clave | membrane damage | es_ES |
| Palabra clave | spore inactivation | es_ES |
| Palabra clave | SASPs | es_ES |
| Palabra clave | microbial inactivation models | es_ES |
| Palabra clave | in situ measurements | es_ES |
| Título | Commercial opportunities and research challenges in the high pressure processing of foods | es_ES |
| Tipo | Ponencia | es_ES |
| Arbitrado | Ha sido Arbitrado | es_ES |
| Autor | Torres, JA | |
| Autor | Velazquez, G | |
| Autor | Torres, JA | es_ES |
| Autor | Velazquez, G | es_ES |
| Institución | Universidad Autónoma de Tamaulipas | |
| Institución | Universidad Autónoma de Tamaulipas | es_ES |
| Número | 1-2 | es_ES |
| Rango de páginas | 95-112 | es_ES |
| URL relacionada | https://doi.org/10.1016/j.jfoodeng.2004.05.066 | |
| Tipo de artículo | Indexado | |
| Tipo de artículo | Indexado | es_ES |
| Volumen | 67 | es_ES |