Review : High-pressure, microbial inactivation and food preservation

@article{Cheftel1995ReviewH,
  title={Review : High-pressure, microbial inactivation and food preservation},
  author={Jean Claude Cheftel},
  journal={Food Science and Technology International},
  year={1995},
  volume={1},
  pages={75 - 90}
}
  • J. Cheftel
  • Published 1 August 1995
  • Biology
  • Food Science and Technology International
High pressure (1 to 10 kbars, i.e. 100-1000 MPa) affects biological constituents and systems. Several physicochemical properties of water are modified, such as the density, the ionic dissociation (and pH), and the melting point of ice. Pressure-induced unfolding, aggregation, and gelation of food proteins mainly depend on the effects of pressure on various noncovalent bonds and interactions. Enzyme inactivation (e.g., of ATPases) also results from similar effects, but some enzymes, including… 

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