High Pressure Processing (HPP) Improved the Safety and Quality of Aronia Berry Puree: Validated by a Commercially Applicable Shelf Life Study

2021 ◽  
Author(s):  
Tian Yi ◽  
Wei Fang ◽  
Xiaoqing Xie ◽  
Bo Yuan ◽  
Mei Lu ◽  
...  
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
High Pressure Processing ◽  
Life Study

scholarly journals Effect of high pressure processing on the safety, shelf life and quality of raw milk

2019 ◽  
Vol 52 ◽  
pp. 325-333 ◽  
Author(s):  
Alexandros Ch. Stratakos ◽  
Elena S. Inguglia ◽  
Mark Linton ◽  
Joan Tollerton ◽  
Liam Murphy ◽  
...  
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
Raw Milk ◽  
High Pressure Processing

scholarly journals High-Pressure Processing in Food

2020 ◽  
Vol 11 (4) ◽  
pp. 11553-11561
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
Thermal Processing ◽  
High Pressure Processing ◽  
Processing Technology ◽  
Thermal Methods ◽  
Food Industries ◽  
Short Period ◽  
Microbial Effects

Thermal processing has been the most common method in food processing technology, but it has eliminated the quality of fresh type food (nutritionally and sensorial). Therefore, the non-thermal methods emerged, and High-Pressure Processing (HPP), applying 100 to 1000 MPa for a short period, is the most popular one due to maintaining the food's nutritional and sensory characteristics extending the shelf-life well as eliminating the level of the microorganism. HPP is an environmentally friendly technology that helps to decrease energy consumption. It can be used in nearly all food industries, from milk to meat, as a novel preserving method. This article reviews the effects of this innovative processing technology on food quality. The microbial effects in some food categories and extending the shelf life are explained. HPPs’ advantages and limits compared to thermal processing are highlighted.

High pressure processing (HPP) of aronia berry puree: Pilot scale processing and a shelf-life study

2018 ◽  
Vol 47 ◽  
pp. 241-248 ◽  
Author(s):  
Bo Yuan ◽  
Mary-Grace C. Danao ◽  
Mei Lu ◽  
Steven A. Weier ◽  
Jayne E. Stratton ◽  
...  
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
Pilot Scale ◽  
High Pressure Processing ◽  
Life Study

scholarly journals Application of high-pressure processing for safety and shelf-life quality of meat – a review

2017 ◽  
Author(s):  
Sanita Sazonova ◽  
◽  
Ruta Galoburda ◽  
Ilze Gramatina ◽  
◽  
...  
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
Life Quality ◽  
High Pressure Processing

Effect of High Pressure Processing on the Shelf Life of Seasoned Squid

2011 ◽  
Vol 40 (8) ◽  
pp. 1136-1140 ◽  
Author(s):  
Jing-Yu Gou ◽  
Yun-Yun Zou ◽  
Geun-Pyo Choi ◽  
Young-Beom Park ◽  
Ju-Hee Ahn
Keyword(s):  
High Pressure ◽  
Shelf Life ◽  
High Pressure Processing

A shelf-life study for the evaluation of a new biopackaging to preserve the quality of organic chicken meat

2021 ◽  
pp. 131134
Author(s):  
Laura Alessandroni ◽  
Giovanni Caprioli ◽  
Federico Faiella ◽  
Dennis Fiorini ◽  
Renzo Galli ◽  
...  
Keyword(s):  
Shelf Life ◽  
Chicken Meat ◽  
Life Study
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