ReviewMolecules (Basel, Switzerland)2020
A Review on the Effect of High Pressure Processing (HPP) on Gelatinization and Infusion of Nutrients.
Review in Molecules (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
14 citing papers in PubMed.
- Adipose Tissue-Central Nervous System Axis in Obesity: Molecular Mechanisms, Inflammation, and Nutritional and Technological Implications.Metabolites · 2026Review
- Nonthermal Pretreatment Technologies to Improve Drying Efficiency and Quality in Fresh-Cut Fruits and Vegetables: A Comprehensive Review.Foods (Basel, Switzerland) · 2026Review
- Physicochemical Properties and Consumer Appeal of High Pressure Structured Pea and Chickpea Isolate-Enriched Whole Concord Grape Gels.Gels (Basel, Switzerland) · 2025Article
- Impact of High Pressure Processing on the Safety and Quality of Food Products: A Review.Recent advances in food, nutrition & agriculture · 2025Review
- Maximizing the Nutritional Benefits and Prolonging the Shelf Life of Millets through Effective Processing Techniques: A Review.ACS omega · 2024Review
- A Comprehensive Review on Starch-Based Hydrogels: From Tradition to Innovation, Opportunities, and Drawbacks.Polymers · 2024Review
- The Application of High-Hydrostatic-Pressure Processing to Improve the Quality of Baked Products: A Review.Foods (Basel, Switzerland) · 2023Review
- Effects of UV-C Irradiation and Vacuum Sealing on the Shelf-Life of Beef, Chicken and Salmon Fillets.Foods (Basel, Switzerland) · 2023Article
- Applications of green technologies-based approaches for food safety enhancement: A comprehensive review.Food science & nutrition · 2022Review
- Novel nonthermal food processing practices: Their influences on nutritional and technological characteristics of cereal proteins.Food science & nutrition · 2022Review
- The efficacy and safety of high-pressure processing of food.EFSA journal. European Food Safety Authority · 2022Article
- High-Pressure-Induced Sublethal Injuries of Food Pathogens-Microscopic Assessment.Foods (Basel, Switzerland) · 2021Article
- Brewing with Starchy Adjuncts: Its Influence on the Sensory and Nutritional Properties of Beer.Foods (Basel, Switzerland) · 2021Review
- Microbial inactivation by high pressure processing: principle, mechanism and factors responsible.Food science and biotechnology · 2021Review
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
High pressure processing (HPP) is a novel technology that involves subjecting foods to high hydrostatic pressures of the order of 100-600 MPa. This technology has been proven successful for inactivation of numerous microorganisms, spores and enzymes in foods, leading to increased shelf life. HPP is not limited to cold pasteurization, but has many other applications. The focus of this paper is to explore other applications of HPP, such as gelatinization, forced water absorption and infusion of nutrients. The use of high pressure in producing cold gelatinizing effects, imparting unique properties to food and improving food quality will be also discussed, highlighting the latest published studies and the innovative methods adopted.
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Registered trials
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