10,852
Views
7
CrossRef citations to date
0
Altmetric
Original Articles

APLICACIONES DEL PROCESADO DE ALIMENTOS POR ALTA PRESIÓN
HIGH PRESSURE FOOD PROCESSING APPLICATIONS
APLICACIÓNS DO PROCESADO DE ALIMENTOS POR ALTA PRESIÓN

, , &
Pages 343-352 | Received 04 Jan 2005, Accepted 01 Feb 2005, Published online: 02 Oct 2009

BIBLIOGRAFÍA

  • Aleman , G. , Farkas , D. F. , Torres , J. A. , Wilhelmsen , E. and McIntyre , S. 1994 . Ultra-high pressure pasteurization of fresh cut pineapple. . Journal of Food Protection , 57 : 931 – 4 .
  • Alemán , G. , Ting , E. Y. , Mordre , S. G. , Hawes , A. C.O. , Walker , M. , Farkas , D. F. and Torres , J. A. 1996 . Pulsed ultra high pressure pasteurization of fresh cut pineapple. . Journal of Food Science , 61 : 388 390
  • Aleman , G. D. , Ting , E. Y. , Farkas , D. F. , Mordre , S. C. , Hawes , A. C.O. and Torres , J. A. 1998 . Comparison of static and step-pulsed ultra-high pressure on the microbial stability of fresh cut pineapple. . Journal of Science and Food Agriculture , 76 : 383 – 388 .
  • An , H. , Calik , H. , He , H. , Adams , R. and Morrissey , M. T. 2000 . Use of high hydrostatic pressure to control pathogens in raw oysters. . Journal of Shellfish Research , 19 : 655 – 656 .
  • Anónimo . 1999 . Developments in high pressure processing. . Food Reviews , 26 ( 7 ) : 13 – 4 .
  • Anónimo . 2000 . Staying fresh under pressure. . Food Quality , 7 ( 3 ) : 50 52
  • Anónimo . 2002 . Petition. . Nonthermal Processing Division (NPD) Newsletter , 4 ( 3 ) : 7 – 8 .
  • Anónimo . 1996 . Outbreak of Escherichia coli O157: H7 infections associated with drinking unpasteurized commercial apple juice - British Columbia, California, Colorado and Washington, October (1996). . Morbidity Mortality Weekly Report , 45 ( 44 ) : 975
  • Apostolopoulos , C. and Marshall , R. J. 1994 . A quantitative method for the determination of shreddability of cheese. . Journal of Food Quality , 17 : 115 – 128 .
  • Bell , R. A. , Hillers , V. N. and Thomas , T. A. 1999 . The Abuela Project: safe cheese workshops to reduce the incidence of Salmonella typhimurium from consumption of rawmilk fresh cheese. . American Journal of Public Health , 89 ( 9 ) : 1421 – 1424 .
  • Berlin , D. L. , Herson , D. S. , Hicks , D. T. and Hoover , D. G. 1999 . Response of pathogenic Vibrio species to high hydrostatic pressure. . Applied Environmental Microbiology , 65 : 2776 – 80 .
  • Bignon , J. 1996 . Cold pasteurizers Hyperbar for the stabilization of fresh fruit juices. . Fruit Processing , 6 ( 2 ) : 46 – 48 .
  • Bridgman , P. W. 1914 . The coagulation of albumen by pressure. . Journal of Biological Chemistry , 19 ( 1 ) : 511 – 2 .
  • Byler , D. M. and Susi , H. 1986 . Examination of the secondary structure of proteins by deconvolved FTIR
  • Cano , M. P. , Hernandez , A. and de Ancos , B. 1997 . High pressure and temperature effects on enzyme inactivation in strawberry and orange products. . Journal of Food Science , 62 : 85 – 8 .
  • Chandan , R. C. 1996 . “ Cheeses made by direct acidification. In ” . In Feta and Related Cheeses Edited by: Robinson , R. K. and Tamime , A. Y. England. : Woodhead Publishing Limited .
  • Cheftel , J. C. 1995 . High pressure, microbial inactivation and food preservation. . Comptes Rendus de l'Academie d'Agriculture de France , 81 ( 1 ) : 13 – 38 .
  • Clark , S. , Warner , H. and Luedecke , L. 2001 . Acceptability of queso fresco cheese by traditional and nontraditional consumers. . Food Science Technology International , 7 : 165 – 170 .
  • Contarini , G. , Povolo , M. , Leardi , R. and Toppino , M. 1997 . Influence of the heat treatment on the volatile compounds of milk. . J. Agric. Food Chemistry , 45 : 3171 – 3177 .
  • Donsi , G. , Ferrari , G. and di Matteo , M. 1996 . High pressure stabilization of orange juice: evaluation of the effects of process conditions. . Italian Journal of Food Science , 8 ( 2 ) : 99 – 106 .
  • Fox , P. F. , Guinee , T. P. , Cogan , T. M. and Sweeney , P. L. H. 2000 . “ Cheesse Yield, Ch. 9, p.169–202, In ” . In Fundamentals of Cheese Science Aspen Publishers, Maryland
  • Fuchigami , M. , Kato , N. and Teramoto , A. 1998 . High pressure freezing eûects on textural quality of Chinese cabbage. . Journal of Food Science , 63 ( 1 ) : 122 – 5 .
  • Fuchigami , M , Miyazaki , K , Kato , N and Teramoto , A. 1997 . Histological changes in high pressure frozen carrots. . Journal of Food Science , 62 ( 4 ) : 809 – 12 .
  • Fuchigami , M and Teramoto , A. 1997 . Structural and textural changes in kinu-tofu due to high pressure freezing. . Journal of Food Science , 62 ( 4 ) : 822 – 8 .
  • Galazka , V. B. and Ledward , D. A. 1996 . “ Effects of high pressure on protein-polysaccharide interactions. In ” . In Macromolecular Interactions in Food Technology. Edited by: Parris , N. , Kato , A. , Creamer , L. K. and Pearce , J. 113 – 123 . Washington : American Chemical Society .
  • Goodner , J. K. , Braddock , R. J. and Parish , M. E. 1998 . Inactivation of pectinesterase in orange and grapefruit juices by high pressure. . Journal of Agriculture, y Food Chemistry , 46 : 1997 – 2000 .
  • Heinitz , M. L. and Johnson , J. M. 1998 . The incidence of Listeria spp., Salmonella spp. and Clostridium botulinum in smoked fish and shellfish. . Journal Food Protection , 61 : 318 – 23 .
  • Knorr , D. 1993 . Effects of high-hydrostatic-pressure processes on food safety and quality. . Food Technology , 47 ( 6 ) : 158 – 161 . 156
  • LeBail , A. , Chevalier , D. , Mussa , D. M. and Ghoul , M. 2002 . High pressure freezing and thawing of foods: A review. . International Journal of Refrigeration , 25 ( 5 ) : 504 – 513 .
  • Linnan , M J. , Mascola , L. , Lou , X. D. , Goulet , V. , May , S. , Salminen , C. , Hird , D. W. , Yonekura , M. L. , Hayes , P. , Weaver , R. , Audurier , A. , Plikaytis , B. D. , Fannin , S. L. , Kleks , A. and Broome , C. V. 1988 . Epidemic listeriosis associated with Mexican-style cheese. . New England Journal of Medicine , 319 : 823 – 828 .
  • Mackey , B. M. , Forestiere , K. , Isaacs , N. S. , Stenning , R. and Brooker , B. 1994 . The effect of high hydrostatic pressure on Salmonella thompson Listeria monocytogenes examined by electron microscopy. . Letters Applied Microbiology , 19 : 429 – 432 .
  • Metrick , C. , Hoover , D. G. and Farkas , D. F. 1989 . Effects of high hydrostatic pressure on heat-resistant and heatsensitive strains of Salmonella. . Journal of Food Science , 54 : 1547 – 1549 . 1564
  • Morris , C. E. 2000 . FDA regs spur non-thermal R&D. . Food Engineering , 72 ( 7/;8 ) : 61 – 66 . 68
  • Morrissey , M. 2003 . Interviewed published December 1 by FSNET, Director of Oregon's Seafood Laboratory, Astoria, OR.
  • Nienaber , U. and Shellhammer , T. H. 2001a . High-pressure processing of orange juice, kinetics of pectinmethylesterase inactivation. . Journal of Food Science , 66 : 328 – 31 .
  • Nienaber , U. and Shellhammer , T. H. 2001b . High-pressure processing of orange juice: combination treatments and a shelf life study. . Journal of Food Science , 66 : 332 – 6 .
  • Odebo , U. 2001 . ‘Fresher under pressure’. A fully commercial ‘cold pasteurization’ method for fruit products. . Fruit Processing , 12 ( 6 ) : 220 – 221 .
  • Otero , L. , Martino , M. , Zaritzky , N. , Solas , M. and Sanz , P. D. 2000 . Preservation of microstructure in peach and mango during high-pressure-shift freezing. . Journal of Food Science , 65 ( 3 ) : 466 – 470 .
  • Pao , S. , Petracek , P. D. and Ismail , M. A. 1997 . Advances in preparing peeled fresh-cut citrus. . Food Technology International Europe , 42 : 39 – 40 .
  • Parish , M. E. 1998 . High pressure inactivation of Saccharomyces cerevisiae, endogenous microflora and pectinmethylesterase in orange juice. . Journal of Food Safety , 18 : 57 – 65 .
  • Parker , W. 2002 . “ The booming market for Hispanic cheeses: A national market. ” . In IFT Annual Meeting 15 – 18 . Anaheim, CA, June
  • Patterson , M. F. , Quinn , M. , Simpson , R. and Gilmour , A. 1995 . Sensitivity of vegetative pathogens to high hydrostatic pressure treatment in phosphate buffered saline and foods. . Journal of Food Protection , 58 : 524 – 9 .
  • Post , G. 2001 . Fresher under pressure. Non-damaging processes for fruit juices . Voedingsmiddelentechnologie , 34 ( 20 ) : 35 – 38 .
  • Rogers , N. 1999 . High pressure processing. It's time for action. . Food Manufacture , 74 ( 5 ) : 34 – 6 .
  • Sandra , S. , Stanford , M. A. and Meunier-Goddik , L. 2004 . The use of high-pressure processing in the production of Queso Fresco cheese. . Journal of Food Science , 69 ( 4 ) : 153 – 158 .
  • Sangronis , E. , Ibarz , A. , Barbosa-Cánovas , G. V. and Swanson , B. G. 2002 . Efecto de la alta presión hidrostática (APH) en la imbibición de agua, tiempos de cocción, y microestructura del Phaseolus vulgaris. . Archivos Latinoamericanos de Nutrición , 52 ( 3 ) : 301 – 306 .
  • Sellahewa , J. 2002 . Shelf life extension of orange juice using high pressure processing. . Fruit Processing , 12 : 344 – 50 .
  • Serrano , J. 2003 . Efecto de altas presiones en la microestructura de quesos, Aplicación en el rallado de queso Cheddar para uso comercial. [MSc dissertation], Querétaro, Qro., México, Oregon State Univ. 139 p
  • Serrano , J. , Velazquez , G. , Lopetcharat , K. , Ramirez , J. A. and Torres , J. A. 2004a . Moderate hydrostatic pressure processing to reduce production costs of shredded cheese: microstructure, texture and sensory properties of shredded stirred curd Cheddar. . Journal of Dairy Science , 87 : 3172 – 3182 .
  • Serrano , J. , Velazquez , G. , Lopetcharat , K. , Ramirez , J. A. and Torres , J. A. 2004b . “ Moderate hydrostatic pressure processing to reduce production costs of shredded cheese: microstructure, texture and sensory properties of shredded milled curd Cheddar. ” . In Journal of Food Science. In press
  • Shellhammer , T. H. , Aleman , G. D. , McDaniel , M. R. and Torres , J. A. 2003 . “ A comparison of the sensory and chemical properties of orange and apple juices treated with and without high pressure. ” . In IFT Annual Meeting Chicago, IL
  • Simon , M. , Hansen , A. P. and Young , C. T. 2001 . Effect of various dairy packaging materials on the headspace analysis of ultrapasteurized milk. . Journal of Dairy Science , 84 : 774 – 783 .
  • Stewart , M. F. , Jewett , F. F. , Dunne , C. P. and Hoover , D. G. 1997 . Effect of concurrent high hydrostatic pressure, acidity and heat on the injury and destruction of Listeria monocytogenes . Journal of Food Safety , 17 : 23 – 26 .
  • Styles , M. F. , Hoover , D. G. and Farkas , D. F. 1991 . Response of Listeria monocytogenes Vibrio parahaemolyticus to high hydrostatic pressure. . Journal of Food Science , 56 : 1404 – 7 .
  • Téllez-Luis , S. J. , Ramírez , J. A. , Pérez-Lamela , C. , Vázquez , M. and Simal-Gándara , J . 2001 . Aplicación de la alta presión hidrostática en la conservación de los alimentos. . Ciencia, y Tecnología Alimentaria , 3 : 66 – 80 .
  • Ting , E. 2003 . Personal communication. Avure Technologies, Inc., Kent, WA
  • Torres , N. and Chandan , R. C. 1981 . Latin American white cheese - a review. . Journal of Dairy Science , 64 : 552 – 557 .
  • Torres , J. A. and Velazquez , G. 2005 . Commercial opportunities & research challenges in the high pressure processing of foods. . Journal of Food Engineering , 67 : 95 – 112 .
  • Torres-Mora , M. A , Soeldner , A. , Ting , E. Y. , Hawes , A. C.O. , Alemán , G. D. , Bakski , G. S. , McManus , W. R. , Hansen , C. L. and Torres , J. A. 1996 . “ Early microstructure changes in Cheddar cheese and effects of high pressure curd processing. ” . In IFT Annual Meeting IFT Paper no.6–2, New Orleans, LA
  • Truong , T. T. , Boff , J. M. , Min , D. B. and Shellhammer , T. H. 2002 . Effects of carbon dioxide in high-pressure processing on pectinmethylesterase in single-strength orange juice. . Journal of Food Science , 67 : 3058 – 62 .
  • Uresti , R. M. , Velazquez , G. , Ramírez , J. A. , Vázquez , M. and Torres , J. A. 2004 . Effect of high pressure treatments on mechanical and functional properties of restructured products from arrowtooth flounder . (Atheresthes stomias). Journal of the Science of Food and Agriculture , 84 ( 13 ) : 1741 – 1749 .
  • Uresti , R. M. , Velazquez , G. , Vázquez , M. , Ramírez , J. A. and Torres , J. A. 2004 . “ Restructured products from arrowtooth flounder (Atheresthes stomias) using high pressure treatments. ” . In European Food Research and Technology in press
  • Uresti , R. M. , Velazquez , G. , Ramírez , J. A. , Vázquez , M. and Torres , J. A. 2004 . “ Effect of sugars and polyols on the functional and mechanical properties of pressure-treated arrowtooth flounder (Atheresthes stomias) proteins. ” . In Food Hydrocolloids in press
  • Uresti , R. M. , Velazquez , G. , Ramírez , J. A. , Vázquez , M. and Torres , J. A. 2004 . “ Effects of combining microbial transglutaminase and high pressure processing treatments on the mechanical properties of heat induced gels prepared from arrowtooth flounder ” . In (Atheresthes stomias). Food Chemistry in press
  • Velazquez , G. , Gandhi , K. and Torres , J. A. 2002 . Hydrostatic pressure processing: a review. . Biotam , 12 ( 2 ) : 71 – 78 .
  • Villar , R. G. , Macek , M. D. , Simons , S. , Hayes , P. S. , Goldoft , M. J. , Lewis , J. H. , Rowan , L. L. , Hursh , D. , Patnode , M. and Mead , P. S. 1999 . Journal of the American Medical Association , 281 ( 19 ) : 1811 – 1816 .
  • Vinderola , C. G. , Prosello , W. , Ghiberto , D and Reinheimer , J. A. 2000 . Viability of probiotic (Bifidobacterium, Lactobacillus acidophulus Lactobacillu casei) and nonprobiotic microflora in Argentinian Fresco cheese. . Journal of Dairy Science , 83 : 1905 – 1911 .
  • Zhao , Y. , Flores , R. A. and Olson , D. G. 1998 . High hydrostatic pressure effects on rapid thawing of frozen beef. . Journal of Food Science , 63 ( 2 ) : 272 – 275 .
  • Zhu , S. , Le Bail , A. , Chapleau , N. , Ramaswamy , H. S. and De Lamballerie-Anton , M. 2004 . Pressure shift freezing of pork muscle: Effect on color, drip loss, texture, and protein stability . Biotechnology Progress , 20 ( 3 ) : 939 – 945 .

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.