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...

Täydet tiedot

Tallennettuna:
Bibliografiset tiedot
Julkaisussa:Foods
Päätekijät: Lomelí-Martín, Adrián, Martínez, Luz María, Welti-Chanes, Jorge, Escobedo-Avellaneda, Zamantha
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: MDPI 2021
Aiheet:
Review
Linkit: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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