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Pinto CA, Galante D, Espinoza-Suarez E, Gaspar VM, Mano JF, Barba FJ, Saraiva JA. Development Control and Inactivation of Byssochlamys nivea Ascospores by Hyperbaric Storage at Room Temperature. Foods 2023; 12:978. [PMID: 36900495 PMCID: PMC10001197 DOI: 10.3390/foods12050978] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2023] [Revised: 02/15/2023] [Accepted: 02/21/2023] [Indexed: 03/03/2023] Open
Abstract
This study tested hyperbaric storage (25-150 MPa, for 30 days) at room-temperature (HS/RT, 18-23 °C) in order to control the development of Byssochlamys nivea ascospores in apple juice. In order to mimic commercially pasteurized juice contaminated with ascospores, thermal pasteurization (70 and 80 °C for 30 s) and nonthermal high pressure pasteurization (600 MPa for 3 min at 17 °C, HPP) took place, and the juice was afterwards placed under HS/RT conditions. Control samples were also placed in atmospheric pressure (AP) conditions at RT and were refrigerated (4 °C). The results showed that HS/RT, in samples without a pasteurization step and those pasteurized at 70 °C/30 s, was able to inhibit ascospore development, contrarily to samples at AP/RT and refrigeration. HS/RT for samples pasteurized at 80 °C/30 s evidenced ascospore inactivation, especially at 150 MPa, wherein an overall reduction of at least 4.73 log units of ascospores was observed to below detection limits (1.00 Log CFU/mL); meanwhile, for HPP samples, especially at 75 and 150 MPa, an overall reduction of 3 log units (to below quantification limits, 2.00 Log CFU/mL) was observed. Phase-contrast microscopy revealed that the ascospores do not complete the germination process under HS/RT, hence avoiding hyphae formation, which is important for food safety since mycotoxin development occurs only after hyphae formation. These findings suggest that HS/RT is a safe food preservation methodology, as it prevents ascospore development and inactivates them following commercial-like thermal or nonthermal HPP pasteurization, preventing mycotoxin production and enhancing ascospore inactivation.
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Affiliation(s)
- Carlos A. Pinto
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Diogo Galante
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | | | - Vítor M. Gaspar
- CICECO—Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - João F. Mano
- CICECO—Aveiro Institute of Materials, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Francisco J. Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, 46100 València, Spain
| | - Jorge A. Saraiva
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
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2
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Duarte R, Casal S, da Silva JA, Gomes A, Delgadillo I, Saraiva JA. Nutritional, Physicochemical, and Endogenous Enzyme Assessment of Raw Milk Preserved under Hyperbaric Storage at Variable Room Temperature. ACS FOOD SCIENCE & TECHNOLOGY 2022; 2:961-974. [PMID: 36570727 PMCID: PMC9778117 DOI: 10.1021/acsfoodscitech.2c00027] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
Raw milk (a highly perishable food) was preserved at variable room temperature (RT) under hyperbaric storage (HS) (50-100 MPa) for 60 days and compared with refrigeration (RF) under atmospheric pressure (AP) on quality, nutritional, and endogenous enzyme activity parameters. Overall, a comparable raw milk preservation outcome was observed between storage under AP/RF and 50/RT after 14 days, with similar variations in the parameters studied indicating milk degradation. Differently, even after 60 days (the maximum period studied) under 75-100/RT, a slower milk degradation was achieved, keeping most of the parameters similar to those of milk prior to storage, including pH, titratable acidity, total solid content, density, color, viscosity, and volatile organic and fatty acid profiles, but with higher free amino acid content, signs of an overall better preservation. These results indicate an improved preservation and enhanced shelf life of raw milk by HS/RT versus RF, showing HS potential for milk and highly perishable food preservation in general.
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Affiliation(s)
- Ricardo
V. Duarte
- LAQV-REQUIMTE,
Departamento de Química, Universidade
de Aveiro, 3810-193 Aveiro, Portugal,Universidade
Católica Portuguesa, CBQF-Centro de Biotecnologia e Química
Fina-Laboratório Associado, Escola
Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Susana Casal
- LAQV/REQUIMTE,
Departamento de Ciências Químicas, Laboratório
de Bromatologia e Hidrologia, Faculdade
de Farmácia – Universidade do Porto, 4050-313 Porto, Portugal
| | - José A.
Lopes da Silva
- LAQV-REQUIMTE,
Departamento de Química, Universidade
de Aveiro, 3810-193 Aveiro, Portugal
| | - Ana Gomes
- Universidade
Católica Portuguesa, CBQF-Centro de Biotecnologia e Química
Fina-Laboratório Associado, Escola
Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Ivonne Delgadillo
- LAQV-REQUIMTE,
Departamento de Química, Universidade
de Aveiro, 3810-193 Aveiro, Portugal
| | - Jorge A. Saraiva
- LAQV-REQUIMTE,
Departamento de Química, Universidade
de Aveiro, 3810-193 Aveiro, Portugal,
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3
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A microbiological perspective of raw milk preserved at room temperature using hyperbaric storage compared to refrigerated storage. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103019] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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4
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Rahman F, Kumar RR, Chand S, Saxena V. Preservation by hyperbaric storage of muscle and dairy products: An upcoming sustainable technique. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16680] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Faslu Rahman
- Division of Livestock Products Technology ICAR‐Indian Veterinary Research Institute Izatnagar India
| | - Rajiv Ranjan Kumar
- Division of Livestock Products Technology ICAR‐Indian Veterinary Research Institute Izatnagar India
| | - Sagar Chand
- Division of Livestock Products Technology ICAR‐Indian Veterinary Research Institute Izatnagar India
| | - Vikas Saxena
- Center for Vascular and Inflammatory Diseases University of Maryland Baltimore Maryland USA
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5
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Basso F, Manzocco L, Nicoli MC. Hyperbaric Storage of Food: Applications, Challenges, and Perspectives. FOOD ENGINEERING REVIEWS 2021. [DOI: 10.1007/s12393-021-09296-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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6
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Quality evolution of raw meat under hyperbaric storage – Fatty acids, volatile organic compounds and lipid oxidation profiles. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101108] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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7
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Hyperbaric Storage of Atlantic Razor Clams: Effect of the Storage Conditions. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02596-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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8
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Priyadarshi R, Routroy S, Garg GK. Postharvest supply chain losses: a state-of-the-art literature review and bibliometric analysis. JOURNAL OF ADVANCES IN MANAGEMENT RESEARCH 2020. [DOI: 10.1108/jamr-03-2020-0040] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
PurposeThe literature review of post-harvest supply chain (PHSC) losses is carried out and analyzed in this paper followed by bibliometric analysis of the literature.Design/methodology/approachThe literature survey is performed across various dimensions such as PHSC losses, PHSC risks and PHSC sustainability (waste management and waste reduction). One hundred thirty research articles during the period of 1989–2020 were considered for the review.FindingsThe PHSC losses have been identified in this literature survey. The calculation and mitigation strategies stated by various researchers in the literature are addressed. The important loss mitigation dynamics are also presented to reduce the PHSC losses and to improve food availability.Research limitations/implicationsThe major focus is given on the PHSC of agriculture produces. However, research articles from fish and meat supply chain are excluded as they follow a different perishability curve.Practical implicationsThe current work will add value to the agriculture supply chain literature, provide a platform for PHSC losses and provide assistance/guideline toward loss calculation, loss mitigation, improved rural employability, improved rural entrepreneurship and improved revenue generation.Social implicationsThe performed research will assist the researchers, entrepreneurs and farmers to understand the current scenario of food wastage at different stages of the supply chain better. It will provide the guidelines for calculation and mitigation of various stated PHSC losses. This study will be helpful to enhance food availability and food security in post-coronavirus crisis.Originality/valueThe paper explores and highlights PHSC loss calculations and mitigation strategies to identify the postharvest loss situation and better utilization of fresh produces.
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9
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Hyperbaric Storage Effect on Enzyme Activity and Texture Characteristics of Raw Meat. FOOD ENGINEERING REVIEWS 2020. [DOI: 10.1007/s12393-020-09261-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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10
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Cartagena L, Puértolas E, de Marañón IM. Application of High Pressure Processing After Freezing (Before Frozen Storage) or Before Thawing in Frozen Albacore Tuna (Thunnus alalunga). FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02523-9] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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11
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Santos MD, Fidalgo LG, Pinto CA, Duarte RV, Lemos ÁT, Delgadillo I, Saraiva JA. Hyperbaric storage at room like temperatures as a possible alternative to refrigeration: evolution and recent advances. Crit Rev Food Sci Nutr 2020; 61:2078-2089. [PMID: 32496815 DOI: 10.1080/10408398.2020.1770687] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Abstract
From 2012, the preservation of food products under pressure has been increasingly studied and the knowledge acquired has enlarged since several food products have been studied at different storage conditions. This new food preservation methodology concept called Hyperbaric Storage (HS) has gain relevance due to its potential as a replacement or an improvement to the conventional cold storage processes, such as the traditional refrigeration (RF), or even frosting, from the energetic savings to the reduction of the carbon foot-print. Briefly, HS is capable to inhibit the microbial proliferation or its inactivation which results in the extension of the shelf-life of several food products when compared to RF. Moreover, the overall quality parameters seem not to be affected by HS, being the differences detected on samples over storage similar to lower when compared to the ones stored at RF. This review paper aims to gather data from all studies carried out so far regarding HS performance, mainly at room temperature on fruit juices, meat and fisheries, as well on dairy products and ready-to-eat meals. The HS advantages as a new food preservation methodology are presented and explained, being also discussed the industrial viability and environmental impact of this methodology, as well its limitations.
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Affiliation(s)
- Mauro D Santos
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Liliana G Fidalgo
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Carlos A Pinto
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Ricardo V Duarte
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Álvaro T Lemos
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Ivonne Delgadillo
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Jorge A Saraiva
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
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Santos MD, Castro R, Delgadillo I, Saraiva JA. Improvement of the refrigerated preservation technology by hyperbaric storage for raw fresh meat. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:969-977. [PMID: 31605386 DOI: 10.1002/jsfa.10083] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/28/2019] [Revised: 09/30/2019] [Accepted: 10/02/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND This work aimed to compare raw fresh meat (minced bovine and pork in pieces) preserved by hyperbaric storage (HS) at room-like temperature (75 MPa/25 °C) and HS at cold temperatures (60 MPa/10 °C) for up to 60 days, being both compared to refrigeration (RF, 4 °C). RESULTS HS conditions showed microbial load reductions over 60 days of storage, leading to a possible shelf-life extension when compared to samples at RF. Moreover, between both HS conditions similar results were found at the 60th day, reaching in some cases values < 1.00 log CFU g-1 . Overall, pH presented an increase with storage for both HS conditions (e.g. over 30 days, from 5.51 ± 0.02 to 5.70 ± 0.01 and 5.85 ± 0.03, for 60 MPa/10 °C and 75 MPa/25 °C, respectively, on pork meat in pieces, PP) contrary to RF where pH values decreased (from 5.51 ± 0.02 to 5.33 ± 0.03). Regarding moisture content and drip loss, lower and higher values were found, respectively at 75 MPa/25 °C, mainly in bovine minced meat. Overall, colour ΔE* did not present considerable differences for both samples under all storage conditions. Lipid oxidation presented an increase tendency over time, with both HS conditions showing the higher values (1.795 ± 0.217 and 2.169 ± 0.117 for 60 MPa/10 °C and 75 MPa/25 °C, respectively, compared to 0.895 ± 0.084 μg MDA g-1 in PP samples at the 30th day). CONCLUSION Although several advantages were found further studies should be carried out in order to optimize the HS conditions for raw fresh meat and assess the impact of this preservation methodology on other meat quality parameters as for instance sensorial aspects. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Mauro D Santos
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Rodolfo Castro
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Ivonne Delgadillo
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
| | - Jorge A Saraiva
- QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, Aveiro, Portugal
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13
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Preservation of raw watermelon juice up to one year by hyperbaric storage at room temperature. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108695] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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14
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Shkolnikov H, Belochvostov V, Okun Z, Shpigelman A. The effect of pressure on the kinetics of polyphenolics degradation – Implications to hyperbaric storage using Epigallocatechin-gallate as a model. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2019.102273] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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15
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Abstract
Hyperbaric storage is an innovative preservation method that consists of storing food under pressure, either at room or at low temperature, for time periods of days, weeks, or months. Recent scientific literature shows that hyperbaric storage at room temperature (HS-RT) could be an efficient method for fruit juice preservation. Depending on the level applied, pressure can inhibit and even inactivate the endogenous microflora of the fresh juice, while properly preserving other organoleptic and quality indicators. Even though the method has not yet been implemented in the food industry, its industrial viability has been evaluated from different points of view (product quality, consumer acceptation, vessel design, economic, or environmental, among others). The results reveal that HS-RT is effective in extending the shelf-life of both acidic and low-acidic fruit juices. Moreover, the energetic costs and the carbon footprint of HS-RT are considerably lower than those of refrigeration, therefore, HS-RT could be a reliable and environmentally friendly alternative to conventional cold storage. However, before industrial implementation, much more research is needed to clarify the effects of the storage conditions on the agents that cause fruit juice deterioration.
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16
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Fernandes PA, Moreira SA, Santos MD, Duarte RV, Santos DI, Inácio RS, Alves SP, Bessa RJ, Delgadillo I, Saraiva JA. Hyperbaric storage at variable room temperature - a new preservation methodology for minced meat compared to refrigeration. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:3276-3282. [PMID: 30552771 DOI: 10.1002/jsfa.9540] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/02/2018] [Revised: 12/11/2018] [Accepted: 12/11/2018] [Indexed: 06/09/2023]
Abstract
Hyperbaric storage (HS) at variable room temperature (RT) has been proposed as an alternative to refrigeration at atmospheric pressure (RF/AP) for food preservation. Little information is available regarding the effect of HS in meat products. In this study the RT/HS effect was evaluated at 100 MPa and variable RT (≈20 °C) for minced meat preservation up to 24 h, initially for one batch. A further two different batches were studied independently. Microbiological and physicochemical parameters were analyzed to assess the feasibility of RT/HS, using storage at RF/AP and variable RT/AP (≈20 °C), for comparison. A post-hyperbaric storage (post-HS) was also tested over 4 days at RF/AP. For the first batch the results showed that RT/HS allowed a decrease of the total aerobic mesophile value (P < 0.05) when compared to the initial sample, whereas at RF/AP and RT/AP, values increased to > 6 Log CFU g-1 after 24 h. Similarly, Enterobacteriaceae increased > 1 and > 2 Log CFU g-1 at RF/AP and RT/AP, respectively, while yeasts and molds presented similar and lower overall loads compared to the initial samples for all storage conditions, whereas RT/HS always allowed lower counts to be obtained. Regarding pH, lipid oxidation, and color parameters, RT/HS did not cause significant changes when compared to RF/AP, except after 24 h, where pH increased. The three batches presented similar results, the differences observed being mainly due to the heterogeneity of the samples. RT/HS is a potential quasi-energetic costless alternative to RF for at least short-term preservation of minced meat. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Pedro Ar Fernandes
- QOPNA, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, Aveiro, Portugal
| | - Sílvia A Moreira
- QOPNA, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, Aveiro, Portugal
| | - Mauro D Santos
- QOPNA, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, Aveiro, Portugal
| | - Ricardo V Duarte
- QOPNA, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, Aveiro, Portugal
| | - Diana I Santos
- QOPNA, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, Aveiro, Portugal
| | - Rita S Inácio
- QOPNA, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, Aveiro, Portugal
| | - Susana P Alves
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Pólo Universitário do Alto da Ajuda, Lisbon, Portugal
| | - Rui Jb Bessa
- CIISA - Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Pólo Universitário do Alto da Ajuda, Lisbon, Portugal
| | - Ivonne Delgadillo
- QOPNA, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, Aveiro, Portugal
| | - Jorge A Saraiva
- QOPNA, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, Aveiro, Portugal
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Enhanced control of Bacillus subtilis endospores development by hyperbaric storage at variable/uncontrolled room temperature compared to refrigeration. Food Microbiol 2018; 74:125-131. [DOI: 10.1016/j.fm.2018.03.010] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2017] [Revised: 02/18/2018] [Accepted: 03/17/2018] [Indexed: 11/23/2022]
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18
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Fidalgo LG, Lemos ÁT, Delgadillo I, Saraiva JA. Microbial and physicochemical evolution during hyperbaric storage at room temperature of fresh Atlantic salmon (Salmo salar). INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.11.003] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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19
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Otero L, Pérez-Mateos M, López-Caballero M. Hyperbaric cold storage versus conventional refrigeration for extending the shelf-life of hake loins. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.01.003] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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20
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Duarte RV, Moreira SA, Fernandes PAR, Santos DI, Inácio RS, Alves SP, Bessa RJB, Saraiva JA. Whey cheese longer shelf-life achievement at variable uncontrolled room temperature and comparison to refrigeration. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13307] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ricardo V. Duarte
- QOPNA, Departamento de Química; Universidade de Aveiro, Campus Universitário de Santiago; Aveiro 3810-193 Portugal
| | - Silva A. Moreira
- QOPNA, Departamento de Química; Universidade de Aveiro, Campus Universitário de Santiago; Aveiro 3810-193 Portugal
| | - Pedro A. R. Fernandes
- QOPNA, Departamento de Química; Universidade de Aveiro, Campus Universitário de Santiago; Aveiro 3810-193 Portugal
| | - Diana I. Santos
- QOPNA, Departamento de Química; Universidade de Aveiro, Campus Universitário de Santiago; Aveiro 3810-193 Portugal
| | - Rita S. Inácio
- QOPNA, Departamento de Química; Universidade de Aveiro, Campus Universitário de Santiago; Aveiro 3810-193 Portugal
| | - Susana P. Alves
- CIISA, Faculdade de Medicina Veterinária; Universidade de Lisboa, Pólo Universitário do Alto da Ajuda, Av. da Universidade Técnica; Lisboa 1300-477 Portugal
| | - Rui J. B. Bessa
- CIISA, Faculdade de Medicina Veterinária; Universidade de Lisboa, Pólo Universitário do Alto da Ajuda, Av. da Universidade Técnica; Lisboa 1300-477 Portugal
| | - Jorge A. Saraiva
- QOPNA, Departamento de Química; Universidade de Aveiro, Campus Universitário de Santiago; Aveiro 3810-193 Portugal
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Pinto C, Moreira SA, Fidalgo LG, Santos MD, Vidal M, Delgadillo I, Saraiva JA. Impact of different hyperbaric storage conditions on microbial, physicochemical and enzymatic parameters of watermelon juice. Food Res Int 2017; 99:123-132. [PMID: 28784468 DOI: 10.1016/j.foodres.2017.05.010] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2017] [Revised: 05/14/2017] [Accepted: 05/14/2017] [Indexed: 11/27/2022]
Abstract
Hyperbaric storage (HS) of raw watermelon juice, up to 10days at 50, 75, and 100MPa at variable/uncontrolled room temperature (18-23°C, RT) was studied and compared with storage at atmospheric pressure (AP) under refrigeration (4°C, RF) and RT, being evaluated microbiological (endogenous and inoculated), physicochemical parameters, and enzymatic activities. Ten days of storage at 50MPa resulted in a microbial growth evolution similar to RF, while at 75/100MPa were observed microbial load reductions on endogenous and inoculated microorganisms (Escherichia coli and Listeria innocua, whose counts were reduced to below the detection limit of 1.00 log CFU/mL), resulting in a shelf-life extension compared to RF. The physicochemical parameters remained stable at 75MPa when compared to the initial raw juice, except for browning degree that increased 1.72-fold, whilst at 100MPa were observed higher colour variations, attributed to a lycopene content decrease (25%), as well as reductions on peroxidase residual activity (16.8%) after 10days, while both polyphenol oxidase and pectin methylesterase residual activities were similar to RF. These outcomes hint HS as a reliable alternative to RF as a new food preservation methodology, allowing energy savings and shelf-life extension of food products. This is the first paper studying the effect of HS on inoculated microorganisms and on a broad number of physicochemical parameters and on endogenous enzymatic activities, for a preservation length surpassing the shelf-life by RF.
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Affiliation(s)
- Carlos Pinto
- QOPNA, Chemistry Department, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Sílvia A Moreira
- QOPNA, Chemistry Department, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Liliana G Fidalgo
- QOPNA, Chemistry Department, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Mauro D Santos
- QOPNA, Chemistry Department, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Mafalda Vidal
- QOPNA, Chemistry Department, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Ivonne Delgadillo
- QOPNA, Chemistry Department, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Jorge A Saraiva
- QOPNA, Chemistry Department, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal.
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Misra NN, Koubaa M, Roohinejad S, Juliano P, Alpas H, Inácio RS, Saraiva JA, Barba FJ. Landmarks in the historical development of twenty first century food processing technologies. Food Res Int 2017; 97:318-339. [PMID: 28578057 DOI: 10.1016/j.foodres.2017.05.001] [Citation(s) in RCA: 142] [Impact Index Per Article: 20.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2017] [Revised: 05/01/2017] [Accepted: 05/03/2017] [Indexed: 12/11/2022]
Abstract
Over a course of centuries, various food processing technologies have been explored and implemented to provide safe, fresher-tasting and nutritive food products. Among these technologies, application of emerging food processes (e.g., cold plasma, pressurized fluids, pulsed electric fields, ohmic heating, radiofrequency electric fields, ultrasonics and megasonics, high hydrostatic pressure, high pressure homogenization, hyperbaric storage, and negative pressure cavitation extraction) have attracted much attention in the past decades. This is because, compared to their conventional counterparts, novel food processes allow a significant reduction in the overall processing times with savings in energy consumption, while ensuring food safety, and ample benefits for the industry. Noteworthily, industry and university teams have made extensive efforts for the development of novel technologies, with sound scientific knowledge of their effects on different food materials. The main objective of this review is to provide a historical account of the extensive efforts and inventions in the field of emerging food processing technologies since their inception to present day.
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Affiliation(s)
- N N Misra
- GTECH, Research & Development, General Mills India Private Limited, Mumbai, India
| | - Mohamed Koubaa
- Sorbonne Universités, Université de Technologie de Compiègne, Laboratoire Transformations Intégrées de la Matière Renouvelable (UTC/ESCOM, EA 4297 TIMR), Centre de Recherche de Royallieu, CS 60319, 60203 Compiègne Cedex, France
| | - Shahin Roohinejad
- Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Federal Research Institute of Nutrition and Food, Haid-und-Neu-Str. 9, Karlsruhe 76131, Germany; Burn and Wound Healing Research Center, Division of Food and Nutrition, Shiraz University of Medical Sciences, Shiraz, Iran
| | - Pablo Juliano
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, VIC, Australia
| | - Hami Alpas
- Department of Food Engineering, Middle East Technical University (METU), Ankara 06800, Turkey
| | - Rita S Inácio
- Department of Chemistry, Research Unit of Química Orgânica, Produtos Naturais e Agroalimentares (QOPNA), University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Jorge A Saraiva
- Department of Chemistry, Research Unit of Química Orgânica, Produtos Naturais e Agroalimentares (QOPNA), University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda, Vicent Andrés Estellés, s/n 46100 Burjassot, València, Spain.
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Lemos ÁT, Ribeiro AC, Fidalgo LG, Delgadillo I, Saraiva JA. Extension of raw watermelon juice shelf-life up to 58days by hyperbaric storage. Food Chem 2017; 231:61-69. [PMID: 28450024 DOI: 10.1016/j.foodchem.2017.03.110] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2017] [Revised: 03/21/2017] [Accepted: 03/21/2017] [Indexed: 10/19/2022]
Abstract
Hyperbaric storage (HS) of raw watermelon juice, at 50, 62.5 and 75MPa, at temperatures of 10, 15 and ≈25°C (room temperature, RT), was studied to evaluate shelf-life comparatively to refrigeration (RF, 4°C). Generally, RF caused an increase of microbial loads to values ≥6.0logCFU/mL after 7days of storage. Contrarily, HS at 62.5/75MPa (15°C) showed a reduction of initial loads, by at least 2.5logCFU/mL, up to 58days, while pH and colour values did not changed under these HS conditions. Additionally, the combination of a lower temperature with HS has beneficial effects to control microbial development, particularly for the lower pressure studied (50MPa/10°C). In conclusion, HS increased watermelon juice shelf-life for at least 58days, indicating a great potential for future RF replacement.
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Affiliation(s)
- Álvaro T Lemos
- QOPNA, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Ana C Ribeiro
- QOPNA, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Liliana G Fidalgo
- QOPNA, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Ivonne Delgadillo
- QOPNA, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal
| | - Jorge A Saraiva
- QOPNA, Departamento de Química, Universidade de Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal.
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Bermejo-Prada A, Colmant A, Otero L, Guignon B. Industrial viability of the hyperbaric method to store perishable foods at room temperature. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2016.08.014] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Performance of raw bovine meat preservation by hyperbaric storage ( quasi energetically costless) compared to refrigeration. Meat Sci 2016; 121:64-72. [DOI: 10.1016/j.meatsci.2016.05.001] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2016] [Revised: 04/28/2016] [Accepted: 05/02/2016] [Indexed: 11/17/2022]
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26
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Shelf-life extension of watermelon juice preserved by hyperbaric storage at room temperature compared to refrigeration. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.04.036] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Hyperbaric storage at room temperature: Effect of pressure level and storage time on the natural microbiota of strawberry juice. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.10.009] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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28
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Bermejo-Prada A, Otero L. Effect of hyperbaric storage at room temperature on color degradation of strawberry juice. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.08.030] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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29
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Hyperbaric storage preservation at room temperature using an industrial-scale equipment: Case of two commercial ready-to-eat pre-cooked foods. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.09.016] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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30
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Effect of hyperbaric storage at room temperature on pectin methylesterase activity and serum viscosity of strawberry juice. INNOV FOOD SCI EMERG 2015. [DOI: 10.1016/j.ifset.2015.06.004] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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31
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Fernandes PA, Moreira SA, Duarte R, Santos DI, Queirós RP, Fidalgo LG, Santos MD, Delgadillo I, Saraiva JA. Preservation of sliced cooked ham at 25, 30 and 37°C under moderated pressure (hyperbaric storage) and comparison with refrigerated storage. FOOD AND BIOPRODUCTS PROCESSING 2015. [DOI: 10.1016/j.fbp.2015.05.004] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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32
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Bermejo-Prada A, Vega E, Pérez-Mateos M, Otero L. Effect of hyperbaric storage at room temperature on the volatile profile of strawberry juice. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.08.020] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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33
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Santos MD, Queirós RP, Fidalgo LG, Inácio RS, Lopes RP, Mota MJ, Sousa SG, Delgadillo I, Saraiva JA. Preservation of a highly perishable food, watermelon juice, at and above room temperature under mild pressure (hyperbaric storage) as an alternative to refrigeration. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.06.055] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Moreira SA, Fernandes PAR, Duarte R, Santos DI, Fidalgo LG, Santos MD, Queirós RP, Delgadillo I, Saraiva JA. A first study comparing preservation of a ready-to-eat soup under pressure (hyperbaric storage) at 25°C and 30°C with refrigeration. Food Sci Nutr 2015; 3:467-74. [PMID: 26788288 PMCID: PMC4708648 DOI: 10.1002/fsn3.212] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2014] [Revised: 01/19/2015] [Accepted: 01/21/2015] [Indexed: 11/11/2022] Open
Abstract
Hyperbaric storage (HS), storage under pressure at 25°C and 30°C, of a ready‐to‐eat (RTE) soup was studied and compared with refrigeration. Soup was stored at different time (4 and 8 h), temperature (4°C, 25°C, and 30°C), and pressure (0.1, 100, and 150 MPa) conditions, to compare microbial loads and physicochemical parameters. HS resulted in similar (microbial growth inhibition) to better (microbial inactivation) results compared to refrigeration, leading to equal and lower microbial loads, respectively, at the end of storage. Lower/higher pressure (100 vs. 150 MPa) and shorter/longer storage times (4 vs. 8 h) resulted in more pronounced microbial growth inhibition/microbial inactivation. Aerobic mesophiles showed less susceptibility to HS, compared to Enterobacteriaceae and yeast and molds. HS maintained generally the physicochemical parameters at values similar to refrigeration. Thus, HS with no need for temperature control throughout storage and so basically energetically costless, is a potential alternative to refrigeration.
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Affiliation(s)
- Sílvia A Moreira
- QOPNA Departamento de Química Universidade de Aveiro Campus Universitário de Santiago 3810-193 Aveiro Portugal
| | - Pedro A R Fernandes
- QOPNA Departamento de Química Universidade de Aveiro Campus Universitário de Santiago 3810-193 Aveiro Portugal
| | - Ricardo Duarte
- QOPNA Departamento de Química Universidade de Aveiro Campus Universitário de Santiago 3810-193 Aveiro Portugal
| | - Diana I Santos
- QOPNA Departamento de Química Universidade de Aveiro Campus Universitário de Santiago 3810-193 Aveiro Portugal
| | - Liliana G Fidalgo
- QOPNA Departamento de Química Universidade de Aveiro Campus Universitário de Santiago 3810-193 Aveiro Portugal
| | - Mauro D Santos
- QOPNA Departamento de Química Universidade de Aveiro Campus Universitário de Santiago 3810-193 Aveiro Portugal
| | - Rui P Queirós
- QOPNA Departamento de Química Universidade de Aveiro Campus Universitário de Santiago 3810-193 Aveiro Portugal
| | - Ivonne Delgadillo
- QOPNA Departamento de Química Universidade de Aveiro Campus Universitário de Santiago 3810-193 Aveiro Portugal
| | - Jorge A Saraiva
- QOPNA Departamento de Química Universidade de Aveiro Campus Universitário de Santiago 3810-193 Aveiro Portugal
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35
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Food Preservation Under Pressure (Hyperbaric Storage) as a Possible Improvement/Alternative to Refrigeration. FOOD ENGINEERING REVIEWS 2014. [DOI: 10.1007/s12393-014-9083-x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
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