Cover Image

High pressure process treatment (HPP) as an alternative food preservation method on fruits and vegetables: A brief review / Suzihaque Maqsood-ul-Haque and Nur Aiedatul Shahirah Kamal

Highly processed and ready to eat food keep has been in high demand from the consumers from day to day. Thermal pasteurization can lead to undesirable sensory changes and there could be a high risk in ingesting pathogenic microbes from lack of proper pasteurization. High-pressure processing (HPP) co...

Full description

Saved in:
Bibliographic Details
Main Authors: Maqsood-ul-Haque, Suzihaque, Kamal, Nur Aiedatul Shahirah
Format: Article
Language:English
Published: Universiti Teknologi MARA 2021
Subjects:
Food processing and manufacture
Nutrition. Foods and food supply
Online Access:http://ir.uitm.edu.my/id/eprint/48972/1/48972.pdf
http://ir.uitm.edu.my/id/eprint/48972/
https://mjcetfkk.uitm.edu.my/
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.uitm.ir.48972
record_format eprints
spelling my.uitm.ir.489722021-07-27T07:36:33Z http://ir.uitm.edu.my/id/eprint/48972/ High pressure process treatment (HPP) as an alternative food preservation method on fruits and vegetables: A brief review / Suzihaque Maqsood-ul-Haque and Nur Aiedatul Shahirah Kamal Maqsood-ul-Haque, Suzihaque Kamal, Nur Aiedatul Shahirah Food processing and manufacture Nutrition. Foods and food supply Highly processed and ready to eat food keep has been in high demand from the consumers from day to day. Thermal pasteurization can lead to undesirable sensory changes and there could be a high risk in ingesting pathogenic microbes from lack of proper pasteurization. High-pressure processing (HPP) could be a new alternative to preserve foods such as fruits, vegetables and fermented foods since it is less aggressive. The influence of HPP for the preservation of fruits, vegetables and fermented foods was proven to be effective towards the physicochemical properties of fruits and vegetables. The paper review in brief the effect of high-pressure process treatment as an alternative food preservation method. Observations were based on the physical and chemical properties such as color, texture and microbiological counts. This study demonstrated that the quality changes of foods can be preserve through HPP treatments. Universiti Teknologi MARA 2021-05 Article PeerReviewed text en http://ir.uitm.edu.my/id/eprint/48972/1/48972.pdf ID48972 Maqsood-ul-Haque, Suzihaque and Kamal, Nur Aiedatul Shahirah (2021) High pressure process treatment (HPP) as an alternative food preservation method on fruits and vegetables: A brief review / Suzihaque Maqsood-ul-Haque and Nur Aiedatul Shahirah Kamal. Malaysian Journal of Chemical Engineering and Technology (MJCET), 4 (1). pp. 32-38. ISSN 2682-8588 https://mjcetfkk.uitm.edu.my/
institution Universiti Teknologi Mara
building Tun Abdul Razak Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Teknologi Mara
content_source UiTM Institutional Repository
url_provider http://ir.uitm.edu.my/
language English
topic Food processing and manufacture
Nutrition. Foods and food supply
spellingShingle Food processing and manufacture
Nutrition. Foods and food supply
Maqsood-ul-Haque, Suzihaque
Kamal, Nur Aiedatul Shahirah
High pressure process treatment (HPP) as an alternative food preservation method on fruits and vegetables: A brief review / Suzihaque Maqsood-ul-Haque and Nur Aiedatul Shahirah Kamal
description Highly processed and ready to eat food keep has been in high demand from the consumers from day to day. Thermal pasteurization can lead to undesirable sensory changes and there could be a high risk in ingesting pathogenic microbes from lack of proper pasteurization. High-pressure processing (HPP) could be a new alternative to preserve foods such as fruits, vegetables and fermented foods since it is less aggressive. The influence of HPP for the preservation of fruits, vegetables and fermented foods was proven to be effective towards the physicochemical properties of fruits and vegetables. The paper review in brief the effect of high-pressure process treatment as an alternative food preservation method. Observations were based on the physical and chemical properties such as color, texture and microbiological counts. This study demonstrated that the quality changes of foods can be preserve through HPP treatments.
format Article
author Maqsood-ul-Haque, Suzihaque
Kamal, Nur Aiedatul Shahirah
author_facet Maqsood-ul-Haque, Suzihaque
Kamal, Nur Aiedatul Shahirah
author_sort Maqsood-ul-Haque, Suzihaque
title High pressure process treatment (HPP) as an alternative food preservation method on fruits and vegetables: A brief review / Suzihaque Maqsood-ul-Haque and Nur Aiedatul Shahirah Kamal
title_short High pressure process treatment (HPP) as an alternative food preservation method on fruits and vegetables: A brief review / Suzihaque Maqsood-ul-Haque and Nur Aiedatul Shahirah Kamal
title_full High pressure process treatment (HPP) as an alternative food preservation method on fruits and vegetables: A brief review / Suzihaque Maqsood-ul-Haque and Nur Aiedatul Shahirah Kamal
title_fullStr High pressure process treatment (HPP) as an alternative food preservation method on fruits and vegetables: A brief review / Suzihaque Maqsood-ul-Haque and Nur Aiedatul Shahirah Kamal
title_full_unstemmed High pressure process treatment (HPP) as an alternative food preservation method on fruits and vegetables: A brief review / Suzihaque Maqsood-ul-Haque and Nur Aiedatul Shahirah Kamal
title_sort high pressure process treatment (hpp) as an alternative food preservation method on fruits and vegetables: a brief review / suzihaque maqsood-ul-haque and nur aiedatul shahirah kamal
publisher Universiti Teknologi MARA
publishDate 2021
url http://ir.uitm.edu.my/id/eprint/48972/1/48972.pdf
http://ir.uitm.edu.my/id/eprint/48972/
https://mjcetfkk.uitm.edu.my/
_version_ 1706960460416286720
score 13.222552

Similar Items