title: High Pressure Treatment in Foods.
abstract: High hydrostatic pressure (HHP), a non-thermal technology, which typically uses water as a pressure transfer medium, is characterized by a minimal impact on food characteristics (sensory, nutritional, and functional). Today, this technology, present in many food companies, can effectively inactivate bacterial cells and many enzymes. All this makes HHP very attractive, with very good acceptance by consumers, who value the organoleptic characteristics of products processed by this non-thermal food preservation technology because they associate these products with fresh-like. On the other hand, this technology reduces the need for non-natural synthetic additives of low consumer acceptance.
authors.affiliation: Institute of Agrochemistry and Food Technology (CSIC), Avenida Agustín Escardino, 7 Parque Científico, 46980 Paterna (Valencia), Spain. fabiantb@iata.csic.es.
authors.forename: Edwin Fabian Torres
authors.initials: EF
authors.lastname: Bello
authors.affiliation: Alpina Research Institute (IAI), Alpina Productos Alimenticios S.A, Edificio Corporativo Km 3 vía, Briceño-Sopó, Cundinamarca, 251001, Colombia. gerardo.gonzalez@alpina.com.co.
authors.forename: Gerardo González
authors.initials: GG
authors.lastname: Martínez
authors.affiliation: Alpina Research Institute (IAI), Alpina Productos Alimenticios S.A, Edificio Corporativo Km 3 vía, Briceño-Sopó, Cundinamarca, 251001, Colombia. bernadette.klotz@alpina.com.
authors.forename: Bernadette F Klotz
authors.initials: BF
authors.lastname: Ceberio
authors.affiliation: Institute of Agrochemistry and Food Technology (CSIC), Avenida Agustín Escardino, 7 Parque Científico, 46980 Paterna (Valencia), Spain. lolesra@iata.csic.es.
authors.forename: Dolores
authors.initials: D
authors.lastname: Rodrigo
authors.affiliation: Institute of Agrochemistry and Food Technology (CSIC), Avenida Agustín Escardino, 7 Parque Científico, 46980 Paterna (Valencia), Spain. amartinez@iata.csic.es.
authors.forename: Antonio Martínez
authors.initials: AM
authors.lastname: López
keywords: cheese; enzyme; high pressure; microorganism; packaging; protein; spores