| Document Date: 2013-12-19 12:48:35
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City LWT / / Country United States / / / Facility Plaza et al. / / IndustryTerm Sensory food quality / high-pressure processing / non-thermal food processing technology / thermal processing / characteristics processing parameters / lower antioxidant activity food / food nutritional quality / food safety / preservative-free food products / food science / food constituents / physico-chemical effect / tomato products / conventional preservation technologies / suitable technology / food products / food chemistry / homemade product / pressure processing / hydrostatic pressure processing / chemical preservatives / tomato product / food microbiology / stable food product / High pressure processing / food product / homemade products / food / acidifying HPP tomato products / using high-pressure processing / / MedicalCondition salmonellosis / prostate cancers / / Organization Universidad Autónoma de Barcelona / FOOD SAFETY / / Person P. Masson / / / Position author / / Product sodium chloride / / Technology HPP technology / non-thermal food processing technology / conventional preservation technologies / preservation technologies / suitable technology / / URL http /
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TOMATO PRODUCTS INTRODUCTION High Pressure Processing (HPP) is a non-thermal food processing technology that allows tomato-based products with a longer shelf-life and safer, preserving nutrients, fresh taste and appeara