KRISHI
ICAR RESEARCH DATA REPOSITORY FOR KNOWLEDGE MANAGEMENT
(An Institutional Publication and Data Inventory Repository)
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Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/70798Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Om Prakash | en_US |
| dc.contributor.author | Saurabh Swami | en_US |
| dc.contributor.author | Shekh Mukhtar Mansuri | en_US |
| dc.contributor.author | Shaghaf Kaukab | en_US |
| dc.date.accessioned | 2022-03-28T10:55:22Z | - |
| dc.date.available | 2022-03-28T10:55:22Z | - |
| dc.date.issued | 2020-01-01 | - |
| dc.identifier.citation | Prakash, O., Swami, S., Mansuri, S. M. and Kaukab, S. (2020). High pressure processing of food products. Food and scientific reports. 1(6): 72-74. | en_US |
| dc.identifier.issn | Not Available | - |
| dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/70798 | - |
| dc.description | Not Available | en_US |
| dc.description.abstract | High pressure processing is one of the novel techniques utilizing pressure at high level to achieve food safety and stability. It is helpful in maintaining the quality attributes and suitable especially for heat sensitive food. However, it is insufficient alone to ensure complete destruction of microbes. This necessitated researchers to find optimum solution for shelf life extension in combination with varying levels of other techniques. Thus, the article consists of brief introduction of the technique, its principle and working, advantages, limitations, researchable issues, economics, shelf life, operational safety and its perspective to Indian condition. | en_US |
| dc.description.sponsorship | Not Available | en_US |
| dc.language.iso | English | en_US |
| dc.publisher | Not Available | en_US |
| dc.relation.ispartofseries | Not Available; | - |
| dc.subject | High pressure processing | en_US |
| dc.subject | Food safety | en_US |
| dc.subject | Shelf life | en_US |
| dc.title | High pressure processing of food products | en_US |
| dc.title.alternative | Not Available | en_US |
| dc.type | Article | en_US |
| dc.publication.projectcode | Not Available | en_US |
| dc.publication.journalname | Not Available | en_US |
| dc.publication.volumeno | 1 (6) | en_US |
| dc.publication.pagenumber | 72-74 | en_US |
| dc.publication.divisionUnit | Not Available | en_US |
| dc.publication.sourceUrl | Not Available | en_US |
| dc.publication.authorAffiliation | Central Arid Zone Research Institute, Jodhpur | en_US |
| dc.publication.authorAffiliation | Central Arid Zone Research Institute, Jodhpur | en_US |
| dc.publication.authorAffiliation | Central Arid Zone Research Institute, Jodhpur | en_US |
| dc.publication.authorAffiliation | Central Institute of Post Harvest Engineering and Technology, Ludhiana | en_US |
| dc.ICARdataUseLicence | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf | en_US |
| Appears in Collections: | NRM-CAZRI-Publication | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 7. HPP-2-4.pdf | 80.39 kB | Adobe PDF | View/Open |
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