Journal
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
Volume 11, Issue 3, Pages 307-322Publisher
WILEY
DOI: 10.1111/j.1541-4337.2012.00185.x
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Funding
- Spanish ministry of Science and Technology
- European Regional Development Funds [AGL2006-13320-C03-03/Ali, AGL2010-22206-C02-01]
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Consumers demand foods that are easy to consume and that are of high nutritional and sensory quality. Therefore, they appreciate the similarity of minimally processed products to fresh products. In recent years, the food industry has shown increased interest in nonthermal preservation technologies, because they provide products of proven quality and can be an alternative to traditional thermal methods, thus increasing added value. This review examines the effects of high pressure processing (HPP) on the nutritional and physicochemical parameters of fluid foods. While some general trends can be observed, the effects of HPP differ not only according to treatment intensity, but also according to the food matrix, suggesting that each matrix should be studied separately.
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