Current status and future trends of high-pressure processing in food industry

[1]  Safety assessment of high pressure treated foods. , 2005, Molecular nutrition & food research.

[2]  V. M. Balasubramaniam,et al.  Opportunities and Challenges in High Pressure Processing of Foods , 2007, Critical reviews in food science and nutrition.

[3]  V.M. Balasubramaniam,et al.  Preserving Foods through High-Pressure Processing , 2008 .

[4]  T. Fujii,et al.  Bioconversion of Glutamic acid to γ-Aminobutyric acid (GABA) in Brown Rice Grains Induced by High Pressure Treatment , 2010 .

[5]  Marco Campus,et al.  High Pressure Processing of Meat, Meat Products and Seafood , 2010 .

[6]  Jorge Welti-Chanes,et al.  High-Pressure Processing Technologies for the Pasteurization and Sterilization of Foods , 2011 .

[7]  Frédérique Duranton,et al.  New Insights into the High‐Pressure Processing of Meat and Meat Products , 2012 .

[8]  A. Verma,et al.  Low-Sodium Meat Products: Retaining Salty Taste for Sweet Health , 2012, Critical reviews in food science and nutrition.

[9]  S. Buzrul High hydrostatic pressure treatment of beer and wine: A review , 2012 .

[10]  V.M. Balasubramaniam,et al.  Microbial decontamination of food by high pressure processing , 2012 .

[11]  B. Yang,et al.  Advances in the extraction of natural ingredients by high pressure extraction technology , 2013 .

[12]  R. Buckow,et al.  Quality-Related Enzymes in Fruit and Vegetable Products: Effects of Novel Food Processing Technologies, Part 1: High-Pressure Processing , 2014, Critical reviews in food science and nutrition.

[13]  Chung-Yi Wang,et al.  Responses of microorganisms to high hydrostatic pressure processing , 2014 .

[14]  V.M. Balasubramaniam,et al.  Principles and application of high pressure-based technologies in the food industry. , 2015, Annual review of food science and technology.

[15]  Daniel F. Farkas,et al.  A Short History of Research and Development Efforts Leading to the Commercialization of High-Pressure Processing of Food , 2016 .