(Bio)chemical reactions during high pressure/high temperature processing affect safety and quality of plant-based foods

Van der Plancken, Iesel; Verbeyst, Lise; De Vleeschouwer, Kristel; Grauwet, Tara; Heiniö, Raija-Liisa; Husband, Fiona A; Lille, Martina; Mackie, Alan; Van Loey, Ann; Viljanen, Kaarina; Hendrickx, Marc

doi:10.1016/j.tifs.2011.08.004

(Bio)chemical reactions during high pressure/high temperature processing affect safety and quality of plant-based foods

Author:

Van der Plancken, Iesel

Verbeyst, Lise ; De Vleeschouwer, Kristel ; Grauwet, Tara ; Heiniö, Raija-Liisa ; Husband, Fiona A ; Lille, Martina ; Mackie, Alan ; Van Loey, Ann ; Viljanen, Kaarina ; Hendrickx, Marc

Keywords:

Science & Technology, Life Sciences & Biomedicine, Food Science & Technology, HIGH HYDROSTATIC-PRESSURE, CROSS-CORRELATION RELAXATION, CV ITALICA MYROSINASE, MAILLARD REACTION, PRESSURE/TEMPERATURE TREATMENTS, VOLATILE COMPOSITION, TEXTURE DEGRADATION, BACTERIAL-SPORES, BROCCOLI JUICE, CARROT PHLOEM, 0908 Food Sciences, Food Science, 3006 Food sciences, 4004 Chemical engineering

Abstract:

In recent years, the range of equipment and applications for high pressure pasteurisation has gradually increased on the European market. Sterilization under conditions of elevated pressures is in the pipeline, albeit at the research level. Knowledge on the effect of high pressure/high temperature processing on food safety and quality attributes is still too limited. This review discusses recent progress made in understanding the impact of high pressure/high temperature processing on food safety and quality attributes of fruit and vegetable based products, within the EU FP6 integrated project NovelQ.