A review on high hydrostatic pressure for bivalve mollusk processing: relevant aspects concerning safety and quality

Author:

BONFIM Rosiane Costa1,OLIVEIRA Fabiano Alves de2,GODOY Ronoel Luiz de Oliveira3,ROSENTHAL Amauri3

Affiliation:

1. Universidade Federal Rural do Rio de Janeiro, Brasil

2. Centro Federal de Educação Tecnológica, Brasil

3. Embrapa Agroindústria de Alimentos, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Reference70 articles.

1. New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review;Barba F. J.;Food Research International,2015

2. Update on nonthermal food processing technologies: pulsed electric field, high hydrostatic pressure, irradiation and ultrasound;Barbosa-Cánovas G. V.;Food Australia,2002

3. An update on high hydrostatic pressure, from the laboratory to industrial applications;Bermúdez-Aguirre D.;Food Engineering Reviews,2011

4. High pressure treatment of green mussel Perna viridis Linnaeus, 1758: effect on shucking and quality changes in meat during chill storage;Bindu J.;Indian Journal of Fisheries,2015

5. Effects of high hydrostatic pressure on microstructure, texture, colour and biochemical changes of red abalone (Haliotis rufecens) during cold storage time;Briones-Labarca V.;Innovative Food Science & Emerging Technologies,2012

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