The DOI matches its Crossref record; 46 of the 46 references it cites were found in a registry or an index.
Recent Advances in Food Processing Using High Hydrostatic Pressure Technology
Abstract
High hydrostatic pressure is an emerging non-thermal technology that can achieve the same standards of food safety as those of heat pasteurization and meet consumer requirements for fresher tasting, minimally processed foods. Applying high-pressure processing can inactivate pathogenic and spoilage microorganisms and enzymes, as well as modify structures with little or no effects on the nutritional and sensory quality of foods. The U.S. Food and Drug Administration (FDA) and the U.S. Department of Agriculture (USDA) have approved the use of high-pressure processing (HPP), which is a reliable technological alternative to conventional heat pasteurization in food-processing procedures. This paper presents the current applications of HPP in processing fruits, vegetables, meats, seafood, dairy, and egg products; such applications include the combination of pressure and biopreservation to generate specific characteristics in certain products. In addition, this paper describes recent findings on the microbiological, chemical, and molecular aspects of HPP technology used in commercial and research applications.
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Cites
Applications of ultrasound in analysis, processing and quality control of food: A review
Awad, T. S., Moharram, H. A., Shaltout, O. E., Asker, D., & Youssef, M. M. (2012) · Food Research International · doi:10.1016/j.foodres.2012.05.004 · Cited by 996
Environmental impact of novel thermal and non-thermal technologies in food processing
Pereira, R. N., & Vicente, A. A. (2010) · Food Research International · doi:10.1016/j.foodres.2009.09.013 · Cited by 572
Microbiological food safety assessment of high hydrostatic pressure processing: a review
Rendueles, E., Omer, M. K., Alvseike, O., Alonso-Calleja, C., Capita, R., & Prieto, M. (2011) · LWT - Food Science and Technology · doi:10.1016/j.lwt.2010.11.001 · Cited by 399
High-Pressure Processing Technologies for the Pasteurization and Sterilization of Foods
Mújica-Paz, H., Valdez-Fragoso, A., Samson, C. T., Welti-Chanes, J., & Torres, J. A. (2011) · Food and Bioprocess Technology · doi:10.1007/s11947-011-0543-5 · Cited by 327
Does high pressure processing influence nutritional aspects of plant based food systems?
Oey, I., der Plancken, I. V., Loey, A. M. V., & Hendrickx, M. (2007) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2007.09.002 · Cited by 289
Bacterial spoilage of wine and approaches to minimize it
Bartowsky, E. J. (2009) · Letters in Applied Microbiology · doi:10.1111/j.1472-765x.2008.02505.x · Cited by 266
High Pressure Processing of Meat, Meat Products and Seafood
Campus, M. (2010) · Food Engineering Reviews · doi:10.1007/s12393-010-9028-y · Cited by 265
Barba, F. J., Esteve, M. J., & Frígola, A. (2012) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/j.1541-4337.2012.00185.x · Cited by 247
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Cited by
Landmarks in the historical development of twenty first century food processing technologies
Misra, N. N., Koubaa, M., Roohinejad, S., Juliano, P., Alpas, H., Inácio, R. S., Saraiva, J. A., & Barba, F. J. (2017) · Food Research International · doi:10.1016/j.foodres.2017.05.001 · Cited by 312
Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety
Aganovic, K., Hertel, C., Vogel, R. F., Johne, R., Schlüter, O., Schwarzenbolz, U., Jäger, H., Holzhauser, T., Bergmair, J., Roth, A., et al. (2021) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12763 · Cited by 281
Advances in the extraction of natural ingredients by high pressure extraction technology
Huang, H.-W., Hsu, C.-P., Yang, B. B., & Wang, C.-Y. (2013) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2013.07.001 · Cited by 221
Self-citationEmerging non-thermal processing techniques for preservation of tender coconut water
Prithviraj, V., Pandiselvam, R., Babu, A. C., Kothakota, A., Manikantan, M. R., Ramesh, S. V., Beegum, P. P. S., Mathew, A. C., & Hebbar, K. B. (2021) · LWT · doi:10.1016/j.lwt.2021.111850 · Cited by 69
Yang, P., Rao, L., Zhao, L., Wu, X., Wang, Y., & Liao, X. (2021) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12724 · Cited by 63
Metadata
- Authors
- Wang, C.-Y., Huang, H.-W., Hsu, C.-P., & Yang, B. B.
- Venue
- Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 2015-01-28
- Volume
- 56
- Issue
- 4
- Pages
- 527-540
- ISSN
- 1040-8398 (ISSN-L)
- 1549-7852
- OpenAlex
- W2011212673
- Cited by
- 274
- References
- 46
- FWCI
- 10.19
- Type
- journal article
- Language
- en
- Open access
- closed
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- Wang, C.-Y., Huang, H.-W., Hsu, C.-P., & Yang, B. B. (2016). Recent Advances in Food Processing Using High Hydrostatic Pressure Technology. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408398.2012.745479
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