Novel approaches in food-processing technology: new technologies for preserving foods and modifying function.
Recent advances in emerging food-processing technologies, such as high hydrostatic pressure or high-intensity electric field pulses, allow targeted and sophisticated modification and preservation of foods. We are beginning to understand the mechanisms involved in pressure inactivation of bacterial spores and have been collecting considerable amounts of kinetic data regarding inactivation mechanisms of enzymes and vegetative microorganisms. We are also gaining more insight into the permeabilization of plant membranes and related biosynthetic responses, making progress in food structure engineering and food modification for function, and have been initiating process developments for gentle processing of delicate biomaterials based on pressure-assisted phase transitions of water.
Knorr
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Department of Food Biotechnology and Food Process Engineering Berlin University of Technology Koenigin-Luise-Strasse 22, D-14195, Berlin, Germany. Dietrich.Knorr@TU-Berlin.DE
D018407:Bacterial Physiological Phenomena; D002463:Cell Membrane Permeability; D004789:Enzyme Activation; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D018521:Plant Physiological Phenomena; D011312:Pressure; D011506:Proteins / Q000502:physiology
D011506:Proteins