5. High-Pressure Processing

  1. Richard H. Stadler2 and
  2. David R. Lineback3
  1. Alexander Mathys and
  2. Dietrich Knorr

Published Online: 11 JUL 2008

DOI: 10.1002/9780470430101.ch5

Process-Induced Food Toxicants: Occurrence, Formation, Mitigation, and Health Risks

Process-Induced Food Toxicants: Occurrence, Formation, Mitigation, and Health Risks

How to Cite

Mathys, A. and Knorr, D. (2008) High-Pressure Processing, in Process-Induced Food Toxicants: Occurrence, Formation, Mitigation, and Health Risks (eds R. H. Stadler and D. R. Lineback), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470430101.ch5

Editor Information

  1. 2

    Nestlé Product Technology Centre Orbe, CH-1350 Orbe, Switzerland

  2. 3

    Joint Institute for Food Safety and Applied Nutrition (JIFSAN), University of Maryland, College Park, MD 20742, USA

Author Information

  1. Berlin University of Technology, Department of Food Biotechnology and Food Process Engineering, Koenigin-Luise-Str. 22, Berlin D-14195, Germany

Publication History

  1. Published Online: 11 JUL 2008
  2. Published Print: 19 DEC 2008

ISBN Information

Print ISBN: 9780470074756

Online ISBN: 9780470430101

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Keywords:

  • high-pressure processing (HPP) evolution;
  • DFG-Senate Commission for Food Safety (SKLM) and chemical and matrix effects;
  • food allergenicity assessment and high-pressure treatment

Summary

This chapter contains sections titled:

  • Introduction

  • HPP

  • Chemical and Matrix Effects

  • Microbial Effects

  • Allergenic Potential

  • Conclusion

  • Appendix

  • References