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High-Pressure Processing of Plant Products

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Recent Developments in High Pressure Processing of Foods

Part of the book series: SpringerBriefs in Food, Health, and Nutrition ((BRIEFSFOOD))

Abstract

HPT of plant products is gaining popularity in the food industry because of its ability to inactivate microorganisms and some enzymes near room temperature with little impact on flavor or nutritional attributes of the food.

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  1. Department of Food Engineering, Council of Scientific and Industrial Research Central Food Technical Research Institute, Mysore, India

    Navin K. Rastogi

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Rastogi, N.K. (2013). High-Pressure Processing of Plant Products. In: Recent Developments in High Pressure Processing of Foods. SpringerBriefs in Food, Health, and Nutrition. Springer, Boston, MA. https://doi.org/10.1007/978-1-4614-7055-7_2

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