High pressure processing of food products
KRISHI: Publication and Data Inventory Repository
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Title |
High pressure processing of food products
Not Available |
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Creator |
Om Prakash
Saurabh Swami Shekh Mukhtar Mansuri Shaghaf Kaukab |
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Subject |
High pressure processing
Food safety Shelf life |
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Description |
Not Available
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. Not Available |
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Date |
2022-03-28T10:55:22Z
2022-03-28T10:55:22Z 2020-01-01 |
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Type |
Article
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Identifier |
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.
Not Available http://krishi.icar.gov.in/jspui/handle/123456789/70798 |
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Language |
English
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Relation |
Not Available;
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Publisher |
Not Available
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