Application of high pressure processing in ensuring food safety

Basit Öğe Kaydı
dc.contributor.authorOzkan, Gulay
dc.contributor.authorSubasi, Busra Gultekin
dc.contributor.authorCapanoglu, Esra
dc.contributor.authorEsatbeyoglu, Tuba
dc.date.accessioned2024-10-26T17:51:35Z
dc.date.available2024-10-26T17:51:35Z
dc.date.issued2022
dc.departmentSivas Cumhuriyet Üniversitesi
dc.description.abstractAs being one of the most popular non-thermal food processing and hurdle technologies, high pressure processing (HPP) is widely used to assure food safety and obtain food matrices with high nutritional value and longer shelf life. Food safety might be conceptualized with distinctive subjects, however mostly dominated by microbial safety. Numerous studies have been applied to investigate the effect of HPP on the safety of various food materials in the last decades, particularly associated with reducing the microbial load including some types of bacteria (both vegetative and spore forming cells), molds, yeasts, parasites, and viruses. Detoxification and prevention of toxin production in food materials are also considered as significant effects of HPP for food safety concern. On the other hand, the influence of high-pressure treatment on natural food allergens in order to decrease/inhibit their undesirable health-demoting effects is a promising research area aiming to produce fresh and allergen-free food products. HPP is an important non-thermal tool to obtain gently processed but safer food products when applied either alone or in combination with other hurdle treatments. © 2023 Elsevier Inc. All rights reserved.
dc.identifier.doi10.1016/B978-0-12-818717-3.00008-1
dc.identifier.endpage357
dc.identifier.isbn978-012818717-3
dc.identifier.isbn978-012818718-0
dc.identifier.scopus2-s2.0-85150084157
dc.identifier.startpage319
dc.identifier.urihttps://doi.org/10.1016/B978-0-12-818717-3.00008-1
dc.identifier.urihttps://hdl.handle.net/20.500.12418/26305
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofNon-thermal Food Processing Operations: Unit Operations and Processing Equipment in the Food Industry
dc.relation.publicationcategoryKitap Bölümü - Uluslararası
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectBacterial spores; Food allergens; Microbial toxins; Non-thermal processing; Parasites; Vegetative cells; Viruses
dc.titleApplication of high pressure processing in ensuring food safety
dc.typeBook Chapter

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