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High hydrostatic pressure enhances resistance to thermal denaturation, improves enzyme stability.

Publication: Emerging Food R&D Report
Publication Date: 01-JUL-09 		Format: Online
Delivery: Immediate Online Access

Article Excerpt
High-pressure processing has potential food preservation applications because it can inactivate microorganisms and enzymes. Before we implement this new technology, we need to understand the mechanism and kinetics of pressure-induced degradation, denaturation, activation and inactivation of several food compounds, such as microorganisms, enzymes and nutrients, and the way in which degradation, denaturation and the like are influenced...

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