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NEW REVIEW: Effect of high-pressure processing on fruit- and vegetable-based food products

Thursday, 16 October 2008 09:22

This review, co-authored by Martina Lille from VTT, has been published in a special issue of 'Trends in Food Science & Technology' which brings together a number of state of the art reviews in challenging research areas in the field of high-pressure thermal processing of foods. All reviews have been written by partners of NovelQ, a European project dealing with novel food processing and packaging technologies.

Reference:

Oey, I., Lille, M., Van Loey, A., Hendrickx, M. Effect of high-pressure processing on colour, texture and flavour of fruit- and vegetable-based food products: a review. Trends in Food Science & Technology 19 (2008) 320-328.

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