Journal Article10.1016/J.FOODCONT.2016.07.019
Current status and future trends of high-pressure processing in food industry
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TL;DR: The U.S. Food and Drug Administration has officially approved HPP as a non-thermal pasteurization technology that can replace traditional pasteurisation in the food industry.
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About: This article is published in Food Control. The article was published on 01 Feb 2017. The article focuses on the topics: Food processing & Food industry.
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A review of sustainable and intensified techniques for extraction of food and natural products
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Essential oils for antimicrobial and antioxidant applications in fish and other seafood products
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Application of ultrasound in combination with other technologies in food processing: A review.
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217
Emerging chemical and physical disinfection technologies of fruits and vegetables: a comprehensive review
Li-Zhen Deng,Arun S. Mujumdar,Zhongli Pan,Sriram K. Vidyarthi,Jinwen Xu,Magdalena Zielinska,Hong-Wei Xiao +6 more
TL;DR: This review comprehensively examines the working principles and applications of several emerging disinfection technologies and identifies further research opportunities for the cost-effective commercialization of these technologies.
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References
Low-Sodium Meat Products: Retaining Salty Taste for Sweet Health
Arun K. Verma,Rituparna Banerjee +1 more
TL;DR: A number of low sodium meat products have been developed but their economy and consumer acceptability are the major concerns needing proper attention and it is anticipated that these challenges would be overcome to provide well acceptable and cost-effective healthier meat products to the consumers.
High Pressure Processing of Meat, Meat Products and Seafood
TL;DR: The use of high pressure processing (HPP) has proven to be a promising technology, and industrial HPP applications have grown rapidly, especially in the stabilization of ready-to-eat meats and cured products, satisfying the demands of regulatory agencies such as the United States Department of Agriculture-food safety and inspection services (USDA-FSIS) as mentioned in this paper.