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

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  • Benefits and limitations of food processing by high pressure technologies: Effects on functional compounds and nonbiotic contaminants
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  • The continuing and worldwide growth of pressure processing technologies to pasteurize and sterilize foods justifies the need to study the effects on functional compounds and nonbiotic contaminants as affected by high pressure processing (HPP) and pressureassisted thermal processing (PATP). Substantially more research will be required to determine the complex effects of the food matrix on chemical reactions leading to losses of nutrients and functional components, production of toxic compounds, and to modifications of toxic residues of chemicals used in food production or coming from food contact materials. In PATP treatments, pressure can also increase, decrease or have no effect on the thermal degradation rate of these substances. HPP has no major negative and often beneficial effects on the retention of nutrients and functional components. However, information on PATP effects is very limited and additional research will be required before implementing this promising new technology.
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  • Escobedo-Avellaneda, Z., Pateiro-Moure, M., Chotyakul, N., Torres, J., Welti-Chanes, J., & Perez-Lamela, C. (2011). Benefits and limitations of food processing by high-pressure technologies: Effects on functional compounds and abiotic contaminants. CYTA-JOURNAL OF FOOD, 9(4), 351-364. doi: 10.1080/19476337.2011.616959
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  • General support to the University of Vigo research group was provided from the European Regional Development Fund (ERDF). Nattaporn Chotyakul and Mirian Pateiro Moure acknowledge Xunta de Galicia for their contracts sponsorship through the Research Project funded by the INCITE program of the Galician Council of Innovation and Industry (Ref. 09TAL019383PR). Authors Zamantha Escobedo-Avellaneda and Jorge Welti-Chanes acknowledge the financial support from Tecnológico de Monterrey (Research Chair Funds CAT-200), and CONACYT-SEP (Research Project 101700 and Scholarship Program).
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  • description.provenance : Made available in DSpace on 2012-10-10T22:25:14Z (GMT). No. of bitstreams: 1 TorresJAntonioFoodScienceTechnologyBenefitsLimitationsFood.pdf: 226483 bytes, checksum: afb6e856b6299b437a531647fe4d9181 (MD5) Previous issue date: 2011-11-04
  • description.provenance : Submitted by Deanne Bruner (deanne.bruner@oregonstate.edu) on 2012-10-10T22:20:18Z No. of bitstreams: 1 AntonioTorresFoodScienceTechnologyBenefitsLimitationsFood.pdf: 226483 bytes, checksum: afb6e856b6299b437a531647fe4d9181 (MD5)
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  • description.provenance : Submitted by Deanne Bruner (deanne.bruner@oregonstate.edu) on 2012-10-10T22:24:22Z No. of bitstreams: 1 TorresJAntonioFoodScienceTechnologyBenefitsLimitationsFood.pdf: 226483 bytes, checksum: afb6e856b6299b437a531647fe4d9181 (MD5)
  • description.provenance : Approved for entry into archive by Deanne Bruner(deanne.bruner@oregonstate.edu) on 2012-10-10T22:25:14Z (GMT) No. of bitstreams: 1 TorresJAntonioFoodScienceTechnologyBenefitsLimitationsFood.pdf: 226483 bytes, checksum: afb6e856b6299b437a531647fe4d9181 (MD5)

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