High Pressure Processing Applications in Plant Foods
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.5/23393 |
Resumo: | 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 |
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High Pressure Processing Applications in Plant Foodsfruit and vegetable productsHPPheat assisted HPPeffect on microorganismseffect on endogenous enzymesindustrial equipmentHigh 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 productsMDPIRepositório da Universidade de LisboaHouska, M.Silva, FilipaEvelynBuckow, R.Terefe, N.S.Tonello, C.2022-02-04T16:42:18Z20222022-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.5/23393engHouška, M.; Silva, F.V.M.; Evelyn; Buckow, R.; Terefe, N.S.; Tonello, C. High Pressure Processing Applications in Plant Foods. Foods 2022, 11, 223https://doi.org/ 10.3390/foods11020223info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-03-06T14:52:57Zoai:www.repository.utl.pt:10400.5/23393Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T17:07:38.438283Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
High Pressure Processing Applications in Plant Foods |
title |
High Pressure Processing Applications in Plant Foods |
spellingShingle |
High Pressure Processing Applications in Plant Foods Houska, M. fruit and vegetable products HPP heat assisted HPP effect on microorganisms effect on endogenous enzymes industrial equipment |
title_short |
High Pressure Processing Applications in Plant Foods |
title_full |
High Pressure Processing Applications in Plant Foods |
title_fullStr |
High Pressure Processing Applications in Plant Foods |
title_full_unstemmed |
High Pressure Processing Applications in Plant Foods |
title_sort |
High Pressure Processing Applications in Plant Foods |
author |
Houska, M. |
author_facet |
Houska, M. Silva, Filipa Evelyn Buckow, R. Terefe, N.S. Tonello, C. |
author_role |
author |
author2 |
Silva, Filipa Evelyn Buckow, R. Terefe, N.S. Tonello, C. |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
Repositório da Universidade de Lisboa |
dc.contributor.author.fl_str_mv |
Houska, M. Silva, Filipa Evelyn Buckow, R. Terefe, N.S. Tonello, C. |
dc.subject.por.fl_str_mv |
fruit and vegetable products HPP heat assisted HPP effect on microorganisms effect on endogenous enzymes industrial equipment |
topic |
fruit and vegetable products HPP heat assisted HPP effect on microorganisms effect on endogenous enzymes industrial equipment |
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 |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-02-04T16:42:18Z 2022 2022-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.5/23393 |
url |
http://hdl.handle.net/10400.5/23393 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Houška, M.; Silva, F.V.M.; Evelyn; Buckow, R.; Terefe, N.S.; Tonello, C. High Pressure Processing Applications in Plant Foods. Foods 2022, 11, 223 https://doi.org/ 10.3390/foods11020223 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
MDPI |
publisher.none.fl_str_mv |
MDPI |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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