A Review on the Effect of High Pressure Processing (HPP) on Gelatinization and Infusion of Nutrients.

Balakrishna Akash Kaushal; Wazed Md Abdul; Farid Mohammed

dc.contributor.author	Balakrishna Akash Kaushal	en
dc.contributor.author	Wazed Md Abdul	en
dc.contributor.author	Farid Mohammed	en
dc.date.accessioned	2020-10-20T23:39:25Z
dc.date.available	2020-10-20T23:39:25Z
dc.date.issued	2020-5-20	en
dc.identifier.citation	Molecules 25(10) 20 May 2020
dc.identifier.issn	1420-3049	en
dc.identifier.uri	http://hdl.handle.net/2292/53385
dc.description.abstract	High pressure processing (HPP) is a novel technology that involves subjecting foods to high hydrostatic pressures of the order of 100-600 MPa. This technology has been proven successful for inactivation of numerous microorganisms, spores and enzymes in foods, leading to increased shelf life. HPP is not limited to cold pasteurization, but has many other applications. The focus of this paper is to explore other applications of HPP, such as gelatinization, forced water absorption and infusion of nutrients. The use of high pressure in producing cold gelatinizing effects, imparting unique properties to food and improving food quality will be also discussed, highlighting the latest published studies and the innovative methods adopted.	en
dc.format.medium	Electronic	en
dc.language	eng	en
dc.publisher	MDPI	en
dc.relation.ispartofseries	Molecules (Basel, Switzerland)	en
dc.rights	Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher.	en
dc.rights.uri	https://researchspace.auckland.ac.nz/docs/uoa-docs/rights.htm	en
dc.rights.uri	https://creativecommons.org/licenses/by/4.0/
dc.subject	0908 Food Sciences	en
dc.subject	Science & Technology	en
dc.subject	Life Sciences & Biomedicine	en
dc.subject	Physical Sciences	en
dc.subject	Biochemistry & Molecular Biology	en
dc.subject	Chemistry, Multidisciplinary	en
dc.subject	Chemistry	en
dc.subject	high pressure processing (HPP)	en
dc.subject	gelatinization	en
dc.subject	infusion	en
dc.subject	quality improvement	en
dc.subject	HIGH HYDROSTATIC-PRESSURE	en
dc.subject	ASSISTED INFUSION	en
dc.subject	STRUCTURAL-PROPERTIES	en
dc.subject	PROCESS VARIABLES	en
dc.subject	WATER-ABSORPTION	en
dc.subject	STARCH GRANULES	en
dc.subject	BABY CARROTS	en
dc.subject	DIGESTIBILITY	en
dc.subject	IMPREGNATION	en
dc.subject	TEMPERATURE	en
dc.subject	0305 Organic Chemistry	en
dc.title	A Review on the Effect of High Pressure Processing (HPP) on Gelatinization and Infusion of Nutrients.	en
dc.type	Journal Article	en
dc.identifier.doi	10.3390/molecules25102369	en
pubs.issue	10	en
pubs.volume	25	en
dc.date.updated	2020-09-07T00:42:59Z	en
dc.rights.holder	Copyright: The authors	en
pubs.author-url	http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000539293400102&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=6e41486220adb198d0efde5a3b153e7d	en
pubs.publication-status	Published	en
dc.rights.accessrights	http://purl.org/eprint/accessRights/OpenAccess	en
pubs.subtype	review-article	en
pubs.subtype	Review	en
pubs.subtype	Journal Article	en
pubs.elements-id	803199	en
dc.identifier.eissn	1420-3049	en
pubs.number	ARTN 2369	en