| Autor: |
Bello EF; Institute of Agrochemistry and Food Technology (CSIC), Avenida Agustín Escardino, 7 Parque Científico, 46980 Paterna (Valencia), Spain. fabiantb@iata.csic.es., Martínez GG; Alpina Research Institute (IAI), Alpina Productos Alimenticios S.A, Edificio Corporativo Km 3 vía, Briceño-Sopó, Cundinamarca, 251001, Colombia. gerardo.gonzalez@alpina.com.co., Ceberio BF; Alpina Research Institute (IAI), Alpina Productos Alimenticios S.A, Edificio Corporativo Km 3 vía, Briceño-Sopó, Cundinamarca, 251001, Colombia. bernadette.klotz@alpina.com., Rodrigo D; Institute of Agrochemistry and Food Technology (CSIC), Avenida Agustín Escardino, 7 Parque Científico, 46980 Paterna (Valencia), Spain. lolesra@iata.csic.es., López AM; Institute of Agrochemistry and Food Technology (CSIC), Avenida Agustín Escardino, 7 Parque Científico, 46980 Paterna (Valencia), Spain. amartinez@iata.csic.es. |
| Abstrakt: |
High hydrostatic pressure (HHP), a non-thermal technology, which typically uses water as a pressure transfer medium, is characterized by a minimal impact on food characteristics (sensory, nutritional, and functional). Today, this technology, present in many food companies, can effectively inactivate bacterial cells and many enzymes. All this makes HHP very attractive, with very good acceptance by consumers, who value the organoleptic characteristics of products processed by this non-thermal food preservation technology because they associate these products with fresh-like. On the other hand, this technology reduces the need for non-natural synthetic additives of low consumer acceptance. |
