The DOI matches its Crossref record; 1 of the 1 references it cites were found in a registry or an index.
High Pressure Treatment Effect on Physicochemical and Nutritional Properties of Fluid Foods During Storage: A Review
Abstract
Abstract: 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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Cites
The Chemistry behind Antioxidant Capacity Assays
Huang, D., Ou, B., & Prior, R. L. (2005) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf030723c · Cited by 6,162
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A review of sustainable and intensified techniques for extraction of food and natural products
Chemat, F., Abert Vian, M., Fabiano-Tixier, A.-S., Nutrizio, M., Režek Jambrak, A., Munekata, P. E. S., Lorenzo, J. M., Barba, F. J., Binello, A., & Cravotto, G. (2020) · Green Chemistry · doi:10.1039/c9gc03878g · Cited by 747
Self-citationBarba, F. J., Terefe, N. S., Buckow, R., Knorr, D., & Orlien, V. (2015) · Food Research International · doi:10.1016/j.foodres.2015.05.015 · Cited by 321
Self-citationLandmarks 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
Self-citationRecent Advances in Food Processing Using High Hydrostatic Pressure Technology
Wang, C.-Y., Huang, H.-W., Hsu, C.-P., & Yang, B. B. (2016) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2012.745479 · Cited by 274
Rodríguez-Roque, M. J., de Ancos, B., Sánchez-Moreno, C., Cano, M. P., Elez-Martínez, P., & Martín-Belloso, O. (2015) · Journal of Functional Foods · doi:10.1016/j.jff.2015.01.020 · Cited by 262
Metadata
- Authors
- Barba, F. J., Esteve, M. J., & Frígola, A.
- Venue
- Comprehensive Reviews in Food Science and Food Safety
- Publisher
- Wiley
- Published
- 2012-04-09
- Volume
- 11
- Issue
- 3
- Pages
- 307-322
- ISSN
- 1541-4337 (ISSN-L)
- OpenAlex
- W2146675914
- Cited by
- 247
- References
- 1
- FWCI
- 12.26
- Type
- journal article
- Language
- en
- Open access
- closed
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- Barba, F. J., Esteve, M. J., & Frígola, A. (2012). High Pressure Treatment Effect on Physicochemical and Nutritional Properties of Fluid Foods During Storage: A Review. Comprehensive Reviews in Food Science and Food Safety. https://doi.org/10.1111/j.1541-4337.2012.00185.x
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