Document Detail

Pasteurization of food by hydrostatic high pressure: chemical aspects.
MedLine Citation:
PMID:  7732731     Owner:  NLM     Status:  MEDLINE    
Food pasteurized by hydrostatic high pressure have already been marketed in Japan. There is great interest in this method also in Europe and USA. Temperature and pressure are the essential parameters influencing the state of substances including foods. While the influence of temperature on food has been extensively investigated, effects of pressure, also in combination with temperature, are attracting increasing scientific attention now. Processes and reactions in food governed by Le Chatelier's principle are of special interest; they include chemical reactions of both low- and macromolecular compounds. Theoretical fundamentals and examples of pressure affected reactions are presented.
B Tauscher
Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't; Review    
Journal Detail:
Title:  Zeitschrift für Lebensmittel-Untersuchung und -Forschung     Volume:  200     ISSN:  0044-3026     ISO Abbreviation:  Z Lebensm Unters Forsch     Publication Date:  1995  
Date Detail:
Created Date:  1995-05-26     Completed Date:  1995-05-26     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  7509812     Medline TA:  Z Lebensm Unters Forsch     Country:  GERMANY    
Other Details:
Languages:  eng     Pagination:  3-13     Citation Subset:  IM    
Institute of Chemistry and Biology, Federal Research Centre for Nutrition, Karlsruhe, Germany.
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MeSH Terms
Food Handling / methods*
Food Microbiology*
Hot Temperature
Hydrostatic Pressure*
Models, Theoretical
United States

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