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High pressure processing of food products

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