Details
| Originalsprache | Englisch |
|---|---|
| Titel des Sammelwerks | Non-thermal Food Processing Operations |
| Untertitel | Unit Operations and Processing Equipment in the Food Industry |
| Herausgeber (Verlag) | Elsevier |
| Seiten | 319-357 |
| Seitenumfang | 39 |
| ISBN (elektronisch) | 9780128187173 |
| ISBN (Print) | 9780128187180 |
| Publikationsstatus | Veröffentlicht - 2023 |
Abstract
As being one of the most popular non-thermal food processing and hurdle technologies, high pressure processing (HPP) is widely used to assure food safety and obtain food matrices with high nutritional value and longer shelf life. Food safety might be conceptualized with distinctive subjects, however mostly dominated by microbial safety. Numerous studies have been applied to investigate the effect of HPP on the safety of various food materials in the last decades, particularly associated with reducing the microbial load including some types of bacteria (both vegetative and spore forming cells), molds, yeasts, parasites, and viruses. Detoxification and prevention of toxin production in food materials are also considered as significant effects of HPP for food safety concern. On the other hand, the influence of high-pressure treatment on natural food allergens in order to decrease/inhibit their undesirable health-demoting effects is a promising research area aiming to produce fresh and allergen-free food products. HPP is an important non-thermal tool to obtain gently processed but safer food products when applied either alone or in combination with other hurdle treatments.
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Non-thermal Food Processing Operations: Unit Operations and Processing Equipment in the Food Industry. Elsevier, 2023. S. 319-357.
Publikation: Beitrag in Buch/Bericht/Sammelwerk/Konferenzband › Beitrag in Buch/Sammelwerk › Forschung › Peer-Review
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TY - CHAP
T1 - Application of high pressure processing in ensuring food safety
AU - Ozkan, Gulay
AU - Subasi, Busra Gultekin
AU - Capanoglu, Esra
AU - Esatbeyoglu, Tuba
PY - 2023
Y1 - 2023
N2 - As being one of the most popular non-thermal food processing and hurdle technologies, high pressure processing (HPP) is widely used to assure food safety and obtain food matrices with high nutritional value and longer shelf life. Food safety might be conceptualized with distinctive subjects, however mostly dominated by microbial safety. Numerous studies have been applied to investigate the effect of HPP on the safety of various food materials in the last decades, particularly associated with reducing the microbial load including some types of bacteria (both vegetative and spore forming cells), molds, yeasts, parasites, and viruses. Detoxification and prevention of toxin production in food materials are also considered as significant effects of HPP for food safety concern. On the other hand, the influence of high-pressure treatment on natural food allergens in order to decrease/inhibit their undesirable health-demoting effects is a promising research area aiming to produce fresh and allergen-free food products. HPP is an important non-thermal tool to obtain gently processed but safer food products when applied either alone or in combination with other hurdle treatments.
AB - As being one of the most popular non-thermal food processing and hurdle technologies, high pressure processing (HPP) is widely used to assure food safety and obtain food matrices with high nutritional value and longer shelf life. Food safety might be conceptualized with distinctive subjects, however mostly dominated by microbial safety. Numerous studies have been applied to investigate the effect of HPP on the safety of various food materials in the last decades, particularly associated with reducing the microbial load including some types of bacteria (both vegetative and spore forming cells), molds, yeasts, parasites, and viruses. Detoxification and prevention of toxin production in food materials are also considered as significant effects of HPP for food safety concern. On the other hand, the influence of high-pressure treatment on natural food allergens in order to decrease/inhibit their undesirable health-demoting effects is a promising research area aiming to produce fresh and allergen-free food products. HPP is an important non-thermal tool to obtain gently processed but safer food products when applied either alone or in combination with other hurdle treatments.
KW - Bacterial spores
KW - Food allergens
KW - Microbial toxins
KW - Non-thermal processing
KW - Parasites
KW - Vegetative cells
KW - Viruses
UR - http://www.scopus.com/inward/record.url?scp=85150084157&partnerID=8YFLogxK
U2 - 10.1016/b978-0-12-818717-3.00008-1
DO - 10.1016/b978-0-12-818717-3.00008-1
M3 - Contribution to book/anthology
AN - SCOPUS:85150084157
SN - 9780128187180
SP - 319
EP - 357
BT - Non-thermal Food Processing Operations
PB - Elsevier
ER -