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.
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.
More information: Martina.Lille@vtt.fi