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dc.contributor.authorSehrawat, R.
dc.contributor.authorKaur, B. P.
dc.contributor.authorNema, P. K.
dc.contributor.authorTewari, S.
dc.contributor.authorKumar, Lokesh
dc.date.accessioned2021-02-02T22:11:41Z
dc.date.available2020-10-06en
dc.date.issued2021-01-01
dc.date.submitted2020-09-23en
dc.identifier.issn1226-7708en
dc.identifier.urihttps://hdl.handle.net/10182/13332
dc.description.abstractHigh-pressure processing (HPP) is a novel technology for the production of minimally processed food products with better retention of the natural aroma, fresh-like taste, additive-free, stable, convenient to use. In this regard safety of products by microbial inactivation is likely to become an important focus for food technologists from the research and industrial field. High pressure induces conformational changes in the cell membranes, cell morphology. It perturbs biochemical reactions, as well as the genetic mechanism of the microorganisms, thus ensures the reduction in the microbial count. Keeping in view the commercial demand of HPP products, the scientific literature available on the mechanism of inactivation by high pressure and intrinsic and extrinsic factors affecting the efficiency of HPP are systematically and critically analyzed in this review to develop a clear understanding of these issues. Modeling applied to study the microbial inactivation kinetics by HPP is also discussed for the benefit of interested readers.en
dc.format.extent19-35en
dc.language.isoen
dc.publisherSpringer on behalf of the Korean Society of Food Science and Technology
dc.relationThe original publication is available from - Springer on behalf of the Korean Society of Food Science and Technology - https://doi.org/10.1007/s10068-020-00831-6en
dc.relation.urihttps://doi.org/10.1007/s10068-020-00831-6en
dc.rights© The Korean Society of Food Science and Technology 2020
dc.subjectmicrobial inactivationen
dc.subjecthigh pressure processingen
dc.subjectcompressionen
dc.subjectmicroorganismen
dc.subjectmodellingen
dc.subjectBiotechnologyen
dc.titleMicrobial inactivation by high pressure processing: Principle, mechanism and factors responsibleen
dc.typeJournal Article
lu.contributor.unitLincoln University
lu.contributor.unitFaculty of Agriculture and Life Sciences
lu.contributor.unitDepartment of Wine, Food and Molecular Biosciences
dc.identifier.doi10.1007/s10068-020-00831-6en
dc.relation.isPartOfFood Science and Biotechnologyen
pubs.organisational-group/LU
pubs.organisational-group/LU/Agriculture and Life Sciences
pubs.organisational-group/LU/Agriculture and Life Sciences/WFMB
pubs.publication-statusPublisheden
pubs.volume30en
dc.identifier.eissn2092-6456en
lu.identifier.orcid0000-0001-6147-3221


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