Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety.

Kemal, Aganovic,; Christian, Hertel,; Rudi F, Vogel,; Reimar, Johne,; Oliver, Schlüter,; Uwe, Schwarzenbolz,; Henry, Jäger,; Thomas, Holzhauser,; Johannes, Bergmair,; Angelika, Roth,; Robert, Sevenich,; Niels, Bandick,; Sabine E, Kulling,; Dietrich, Knorr,; Karl-Heinz, Engel,; Volker, Heinz,

doi:10.1111/1541-4337.12763

Public

Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety.

Published in Comprehensive reviews in food science and food safety • Jul 1, 2021

Authors:

Aganovic, Kemal

Hertel, Christian

Vogel, Rudi F

Abstract

The last two decades saw a steady increase of high hydrostatic pressure (HHP) used for treatment of foods. Although the science of biomaterials exposed to high pressure started more than a century ago, there still seem to be a number of unanswered questions regarding safety of foods processed using ...

Subject

HHP

allergen

chemical food safety

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