Abstract
Food pasteurized by hydrostatic high pressure have already been marketed in Japan. There is great interest in this method also in Europe and USA. Temperature and pressure are the essential parameters influencing the state of substances including foods. While the influence of temperature on food has been extensively investigated, effects of pressure, also in combination with temperature, are attracting increasing scientific attention now. Processes and reactions in food governed by Le Chatelier‘s principle are of special interest; they include chemical reactions of both low- and macromolecular compounds. Examples of pressure affected reactions are presented.
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© 1999 Springer-Verlag Berlin Heidelberg
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Tauscher, B. (1999). Chemical Reactions of Food Components Under High Hydrostatic Pressure. In: Ludwig, H. (eds) Advances in High Pressure Bioscience and Biotechnology. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-60196-5_81
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DOI: https://doi.org/10.1007/978-3-642-60196-5_81
Publisher Name: Springer, Berlin, Heidelberg
Print ISBN: 978-3-642-64300-2
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