Developments in High-Pressure Food Processing

Carl Schaschke

Research output: Book/ReportBook

Abstract

This book examines the developments made in the processing of foods using high pressure. Consumers generally expect the food to be of a high quality, minimally processed, natural, additive-free, high in nutritional value as well as safe to eat. High Pressure processing is an alternative to thermal processing which can destroy harmful micro-organisms rendering the food safe to eat. As a way of minimally processing food, it has the potential to preserve the quality of foods in many cases and even be responsible for producing new textures and properties. The effect of high pressure on the molecular structure of food proteins is to change their functional properties in surprising and often useful ways. This book discusses how using high pressure instead of heat is to preserve and even improve food quality in terms of taste, flavour, texture and colour.
LanguageEnglish
Number of pages53
Publication statusPublished - 2011

Publication series

NameFood Science and Technology

Fingerprint

food processing
food quality
preserves
texture
natural additives
high pressure treatment
rendering
chemical structure
protein sources
functional properties
flavor
nutritive value
heat treatment
microorganisms
heat
color

Keywords

  • food science
  • food processing

Cite this

Schaschke, C. (2011). Developments in High-Pressure Food Processing. (Food Science and Technology).
Schaschke, Carl. / Developments in High-Pressure Food Processing. 2011. 53 p. (Food Science and Technology).
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Schaschke, C 2011, Developments in High-Pressure Food Processing. Food Science and Technology.

Developments in High-Pressure Food Processing. / Schaschke, Carl.

2011. 53 p. (Food Science and Technology).

Research output: Book/ReportBook

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Schaschke C. Developments in High-Pressure Food Processing. 2011. 53 p. (Food Science and Technology).