Induced Changes in Aroma Compounds of Foods Treated with High Hydrostatic Pressure: A Review

Since conventional thermal processing can have detrimental consequences on aroma compounds, non-thermal technologies such as high hydrostatic pressure (HHP) have been explored. HHP may alter the weak chemical bonds of enzymes. These changes can modify the secondary, tertiary, and quaternary structur...

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Vydáno v:Foods
Hlavní autoři: Lomelí-Martín, Adrián, Martínez, Luz María, Welti-Chanes, Jorge, Escobedo-Avellaneda, Zamantha
Médium: Artigo
Jazyk:Inglês
Vydáno: MDPI 2021
Témata:
Review
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC8072623/
https://ncbi.nlm.nih.gov/pubmed/33923715
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10040878
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