High pressure process treatment (HPP) as an alternative food preservation method on fruits and vegetables: A brief review / Suzihaque Maqsood-ul-Haque and Nur Aiedatul Shahirah Kamal

• Главные авторы: Maqsood- (Автор), Kamal, Nur Aiedatul Shahirah (Автор)
• Формат: ‌
• Опубликовано: Universiti Teknologi MARA, 2021-05.
• Предметы: Article; PeerReviewed
• Online-ссылка: Link Metadata

Highly processed and ready to eat food keep has been in high demand from the consumers from day to day. Thermal pasteurization can lead to undesirable sensory changes and there could be a high risk in ingesting pathogenic microbes from lack of proper pasteurization. High-pressure processing (HPP) co...