Application of high pressure processing in ensuring food safety

Publikation: Beitrag in Buch/Bericht/Sammelwerk/KonferenzbandBeitrag in Buch/SammelwerkForschungPeer-Review

Autoren

Externe Organisationen

  • Technische Universität Istanbul
  • Cumhuriyet University
  • Chalmers University of Technology
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Details

OriginalspracheEnglisch
Titel des SammelwerksNon-thermal Food Processing Operations
UntertitelUnit Operations and Processing Equipment in the Food Industry
Herausgeber (Verlag)Elsevier
Seiten319-357
Seitenumfang39
ISBN (elektronisch)9780128187173
ISBN (Print)9780128187180
PublikationsstatusVeröffentlicht - 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.

ASJC Scopus Sachgebiete

Zitieren

Application of high pressure processing in ensuring food safety. / Ozkan, Gulay; Subasi, Busra Gultekin; Capanoglu, Esra et al.
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/KonferenzbandBeitrag in Buch/SammelwerkForschungPeer-Review

Ozkan, G, Subasi, BG, Capanoglu, E & Esatbeyoglu, T 2023, Application of high pressure processing in ensuring food safety. in Non-thermal Food Processing Operations: Unit Operations and Processing Equipment in the Food Industry. Elsevier, S. 319-357. https://doi.org/10.1016/b978-0-12-818717-3.00008-1
Ozkan, G., Subasi, B. G., Capanoglu, E., & Esatbeyoglu, T. (2023). Application of high pressure processing in ensuring food safety. In Non-thermal Food Processing Operations: Unit Operations and Processing Equipment in the Food Industry (S. 319-357). Elsevier. https://doi.org/10.1016/b978-0-12-818717-3.00008-1
Ozkan G, Subasi BG, Capanoglu E, Esatbeyoglu T. Application of high pressure processing in ensuring food safety. in Non-thermal Food Processing Operations: Unit Operations and Processing Equipment in the Food Industry. Elsevier. 2023. S. 319-357 Epub 2022 Nov 4. doi: 10.1016/b978-0-12-818717-3.00008-1
Ozkan, Gulay ; Subasi, Busra Gultekin ; Capanoglu, Esra et al. / Application of high pressure processing in ensuring food safety. Non-thermal Food Processing Operations: Unit Operations and Processing Equipment in the Food Industry. Elsevier, 2023. S. 319-357
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