title: Evaluation of the process impact of high hydrostatic pressure (HHP) treated foods: conceptual development of a pressure-temperature-time indicator (pTTI).
authors.affiliation: Laboratory of Food Technology, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, BE-3001 Heverlee, Belgium.
authors.forename: T
authors.initials: T
authors.lastname: Grauwet
authors.forename: I
authors.initials: I
authors.lastname: Van Der Plancken
authors.forename: A
authors.initials: A
authors.lastname: Van Loey
authors.forename: M
authors.initials: M
authors.lastname: Hendrickx
mesh_terms: D005511:Food Handling / Q000379:methods; D005519:Food Preservation / Q000379:methods*; D005524:Food Technology / Q000379:methods; D006874:Hydrostatic Pressure; D008433:Mathematics; D013696:Temperature; D013997:Time Factors