High pressure-low temperature processing of food proteins.

@article{Dumay2006HighPT,
  title={High pressure-low temperature processing of food proteins.},
  author={Eliane Dumay and Laetitia Picart and St{\'e}phanie Regnault and Maryse Thiebaud},
  journal={Biochimica et biophysica acta},
  year={2006},
  volume={1764 3},
  pages={599-618}
}
High pressure-low temperature (HP-LT) processing is of interest in the food field in view of: (i) obtaining a "cold" pasteurisation effect, the level of microbial inactivation being higher after pressurisation at low or sub-zero than at ambient temperature; (ii) limiting the negative impact of atmospheric pressure freezing on food structures. The specific effects of freezing by fast pressure release on the formation of ice I crystals have been investigated on oil in water emulsions stabilized… CONTINUE READING