Journal of Nutrition & Food Sciences

Journal of Nutrition & Food Sciences
Open Access

ISSN: 2155-9600

Gulsun Akdemir Evrendilek

  • Review Article
    Effects of High Pressure Processing on Bioavaliability of Food Components
    Author(s): Gulsun Akdemir EvrendilekGulsun Akdemir Evrendilek

    Today’s consumers are more aware of benefits and health-related effects of food and food compounds, and would like to get benefit of health promoting effects from the food consumed. It is well known that food can be deteriorated by microbiological, chemical and physical factors that their health-promoting effect of food as well as their bioavailability are diminished or lost. Food are processed to extend the shelf-life with elimination of the detrimental effects, but most common food processing technologies cause denaturation of health-promoting compounds resulting in a decrease in food bioavailability. Thus, alternative technologies preserving nutritional and health-promoting effect of food and food compounds come forward. High pressure processing (HPP) as one of the leading nonthermal food processing technologies provides safety of food with fresh-like properties with minimal .. Read More»
    DOI: 10.4172/2155-9600.1000676

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