Aplicación de la alta presión hidrostática en la conservación de los alimentos
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| Format: | Artículo científico |
| Language: | en |
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Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2001
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| _version_ | 1876458787020210176 |
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| author | C. Pérez Lamela |
| author_facet | C. Pérez Lamela |
| contents | Aplicación de la alta presión hidrostática en la conservación de los alimentos C. Pérez Lamela S. J. Téllez Luis J. A. Ramírez M. Vázquez J. Simal Gándara Química pressurised foods Hydrostatic high pressure microorganism inactivation Different techniques and methods have been used to preserve foods. As long as scientific knowledge and technology have improved, new systems were discovered and applied in order to preserve foods. Pressurisation is a very recent technology in the foodindustry. It has been applied by this purpose since 1990. In this review after a brief historic description about high pressure technology; systems, methods and pressurisation equipment applied in foods are also described. Characteristics related to lethal effects and inactivation degree on pressurised microorganisms are extensively discussed and physic-chemist factors (temperature, pH, water activity and concentration of other compounds in food media) implied in high pressure treatments are also reviewed. Pressurisation is an excellent technique to sterilize foods and food ingredients, and it is already possible to get pressurised products in the food market. In general, it can be state that high pressure treatments help to maintain and improve the sensorial quality and foods preservation. 2001 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72430101 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.2 Vol.3 |
| format | Artículo científico |
| id | redalyc_72430101 |
| institution | Redalyc |
| language | en |
| publishDate | 2001 |
| publisher | Sociedad Mexicana de Nutrición y Tecnología de Alimentos |
| spellingShingle | Aplicación de la alta presión hidrostática en la conservación de los alimentos C. Pérez Lamela Química pressurised foods Hydrostatic high pressure microorganism inactivation Aplicación de la alta presión hidrostática en la conservación de los alimentos C. Pérez Lamela S. J. Téllez Luis J. A. Ramírez M. Vázquez J. Simal Gándara Química pressurised foods Hydrostatic high pressure microorganism inactivation Different techniques and methods have been used to preserve foods. As long as scientific knowledge and technology have improved, new systems were discovered and applied in order to preserve foods. Pressurisation is a very recent technology in the foodindustry. It has been applied by this purpose since 1990. In this review after a brief historic description about high pressure technology; systems, methods and pressurisation equipment applied in foods are also described. Characteristics related to lethal effects and inactivation degree on pressurised microorganisms are extensively discussed and physic-chemist factors (temperature, pH, water activity and concentration of other compounds in food media) implied in high pressure treatments are also reviewed. Pressurisation is an excellent technique to sterilize foods and food ingredients, and it is already possible to get pressurised products in the food market. In general, it can be state that high pressure treatments help to maintain and improve the sensorial quality and foods preservation. 2001 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72430101 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.2 Vol.3 |
| title | Aplicación de la alta presión hidrostática en la conservación de los alimentos |
| topic | Química pressurised foods Hydrostatic high pressure microorganism inactivation |
| url | https://www.redalyc.org/articulo.oa?id=72430101 |