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Title: Effects of combined pressure and temperature on enzymes related to quality of fruits and vegetables: From kinetic information to process engineering aspects
Authors: Ludikhuyze, L ×
Van Loey, Ann
Smout, Chantal
Hendrickx, Marc #
Issue Date: Jan-2003
Publisher: Crc press llc
Series Title: Critical reviews in food science and nutrition vol:43 issue:5 pages:527-586
Abstract: Throughout the last decade, high pressure technology has been shown to offer great potential to the food processing and preservation industry in delivering safe and high quality products. Implementation of this new technology will be largely facilitated when a scientific basis to assess quantitatively the impact of high pressure processes on food safety and quality becomes available. Besides, quantitative data on the effects of pressure and temperature on safety and quality aspects of foods are indispensable for design and evaluation of optimal high pressure processes, i.e., processes resulting in maximal quality retention within the constraints of the required reduction of microbial load and enzyme activity. Indeed it has to be stressed that new technologies should deliver, apart from the promised quality improvement, an equivalent or preferably enhanced level of safety.
URI: 
ISSN: 1040-8398
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
× corresponding author
# (joint) last author

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