Search results for "food.type_of_dish"
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New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review
2015
Abstract High pressure (HP) treatment has emerged as a novel, additive-free food preservation technology. It has been scientifically and commercially proven that HP can produce microbially safe and stable products with improved quality characteristics such as enhanced flavor and color. Recent studies have focused on the effects of HP on health attributes and allergenic potential of foodstuff to develop the next generation of convenience foods. This review provides an overview on the current knowledge of HP treatment to improve the extraction and bioavailability of bioactive compounds, to reduce allergenicity, to retain essential fatty acids, to reduce the salt content, and to reduce formati…
The potential of HPP for minimizing pesticides and toxins in food products
2020
Abstract High-pressure (HP) treatment has emerged as a novel, additive-free food preservation technology. It has been scientifically and commercially proven that HP can produce microbially safe and stable products with improved quality characteristics such as enhanced flavor and color. Recent studies have focused on the effects of HP on health attributes and allergenic potential of foodstuff to develop the next generation of convenience foods. The contamination of produced food in various conditions along the production chain always is the point of concern. In this context, food safety is among the main health concerns worldwide on the occurrence of food contaminants such as heavy metals, h…