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Benefits and limitations of food processing by high-pressure technologies: effects on functional compounds and abiotic contaminants



This is the author's peer-reviewed final manuscript, as accepted by the publisher. The published article is copyrighted by Taylor & Francis and can be found at: continuing and worldwide growth of pressure processing technologies to pasteurize\ud and sterilize foods justifies the need to study the effects on functional compounds and\ud nonbiotic contaminants as affected by high pressure processing (HPP) and pressureassisted\ud thermal processing (PATP). Substantially more research will be required to\ud determine the complex effects of the food matrix on chemical reactions leading to losses\ud of nutrients and functional components, production of toxic compounds, and to\ud modifications of toxic residues of chemicals used in food production or coming from\ud food contact materials. In PATP treatments, pressure can also increase, decrease or have\ud no effect on the thermal degradation rate of these substances. HPP has no major\ud negative and often beneficial effects on the retention of nutrients and functional\ud components. However, information on PATP effects is very limited and additional\ud research will be required before implementing this promising new technology

Topics: high-pressure processing (HPP), pressure-assisted thermal processing (PATP), antioxidants, vitamins, polyphenols, abiotic contaminants, nonbiotic contaminants, acrylamide, polycyclic aromatic hydrocarbons (PAHs), heterocyclic aromatic amines (HCAs), chloropropanols, food packaging plastic materials, pesticides
Publisher: Taylor & Francis
Year: 2011
DOI identifier: 10.1080/19476337.2011.616959
OAI identifier:
Provided by: ScholarsArchive@OSU
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