ReviewFoods (Basel, Switzerland)2022
High Pressure Processing Applications in Plant Foods.
Review in Foods (Basel, Switzerland), 2022. 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.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
14 citing papers in PubMed, 61 citations in OpenAlex.
- Box-Behnken Design Optimization of High-Pressure Processed Bitter Melon (International journal of molecular sciences · 2026Article
- Microbiological safety and pH stability of autoclaved pea protein-based beverages during short-term storage.Frontiers in nutrition · 2026Article
- Comparative evaluation of high-pressure processing and conventional pasteurization in cold brew green tea:Food chemistry: X · 2026Article
- Exploring the Effects of Novel Food Processing Methods on Food Proteins: A Review.Food science & nutrition · 2025Review
- Innovative Applications of High Hydrostatic Pressure in Winemaking.Comprehensive reviews in food science and food safety · 2025Review
- Synergistic Bactericidal Efficiency of Slightly Acidic Electrolyzed Water-High-Pressure Parallel Processing onFoods (Basel, Switzerland) · 2025Article
- Elevating anthocyanin extraction from mangosteen pericarp: A comparative exploration of conventional and emerging non-thermal technology.Food chemistry: X · 2024Article
- An Innovative Food Processing Technology: Microwave Electrodeless Ultraviolet, Luminescence Mechanism, Microbial Inactivation, and Food Application.Foods (Basel, Switzerland) · 2024Review
- Food Preservation in the Industrial Revolution Epoch: Innovative High Pressure Processing (HPP, HPT) for the 21st-Century Sustainable Society.Foods (Basel, Switzerland) · 2024Review
- Recent Advances in Physical Processing Techniques to Enhance the Resistant Starch Content in Foods: A Review.Foods (Basel, Switzerland) · 2024Review
- Bioavailability and mechanisms of dietary polyphenols affected by non-thermal processing technology in fruits and vegetables.Current research in food science · 2024Review
- Recent Progress in the Synergistic Bactericidal Effect of High Pressure and Temperature Processing in Fruits and Vegetables and Related Kinetics.Foods (Basel, Switzerland) · 2022Review
- Control of Enzymatic Browning in Strawberry, Apple, and Pear by Physical Food Preservation Methods: Comparing Ultrasound and High-Pressure Inactivation of Polyphenoloxidase.Foods (Basel, Switzerland) · 2022Article
- The Effect of Processing Methods on Food Quality and Human Health: Latest Advances and Prospects.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors at 5 institutions in 4 countries.
Funding
Abstract
High pressure processing (HPP) is a cold pasteurization technology by which products, prepacked in their final package, are introduced to a vessel and subjected to a high level of isostatic pressure (300-600 MPa). High-pressure treatment of fruit, vegetable and fresh herb homogenate products offers us nearly fresh products in regard to sensorial and nutritional quality of original raw materials, representing relatively stable and safe source of nutrients, vitamins, minerals and health effective components. Such components can play an important role as a preventive tool against the start of illnesses, namely in the elderly. An overview of several food HPP products, namely of fruit and vegetable origin, marketed successfully around the world is presented. Effects of HPP and HPP plus heat on key spoilage and pathogenic microorganisms, including the resistant spore form and fruit/vegetable endogenous enzymes are reviewed, including the effect on the product quality. Part of the paper is devoted to the industrial equipment available for factories manufacturing HPP treated products.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.