Features a Foreword by Dr. Dietrich Knorr.
Fruit processing and preservation technologies must ensure
fresh-like characteristics in foods while providing an acceptable
and convenient shelf life, as well as assuring safety and
nutritional value. Processing technologies include a wide range of
methodologies to inactivate microorganisms, improve quality and
stability, and preserve and minimize changes of fresh-like
characteristics in fruit. High pressure as a food preservation
technique inactivates microorganisms at room temperature or lower;
thus, sensory and nutritional characteristics can be maintained. In
recent years, a significant increase in the number of scientific
papers in literature demonstrating novel and diversified uses of
high pressure processing indicates it to be highly emerging
technology. The effect of high pressure technology on the quality
and safety of foods will be discussed. Selected practical examples
in fruits and vegetables, dairy and meat industries using high
pressure will be presented and discussed. A brief account of the
challenges in adopting this technology for industrial development
will also be included.
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