High Isostatic Pressure Application in Dairy Products: A Review

Authors

  • Ana Carolina Nunes de Morais Universidade Federal Rural do Rio de Janeiro (UFRRJ)
  • Elisa Helena da Rocha Ferreira Universidade Federal Rural do Rio de Janeiro (UFRRJ)
  • Amauri Rosenthal Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA) Agroindústria de Alimentos

DOI:

https://doi.org/10.14295/2238-6416.v69i5.310

Keywords:

technological innovation, non thermal technology, high hydrostatic pressure, food safety, dairy products

Abstract

High Isostatic Pressure (HIP) has gained prominence in several food industry sectors, including dairy. This emerging technology is effective to ensure microbiological safety to food similarly to conventional thermal processes (pasteurization), with the advantage of maintaining favorable sensory and nutritional characteristics, providing consumers products similar to the natural. The aim of this study was to put up a literature review on the application and prospects of HIP in food industry, especially regarding the dairy industry.

Author Biographies

  • Ana Carolina Nunes de Morais, Universidade Federal Rural do Rio de Janeiro (UFRRJ)

    Graduada em Medicina Veterinária pela UFRRJ, Especialista em Vigilância Sanitária pela Escola Nacional de Saúde Pública (ENSP/Fiocruz) e Discente de Mestrado do Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos da UFRRJ.

  • Elisa Helena da Rocha Ferreira, Universidade Federal Rural do Rio de Janeiro (UFRRJ)

    Engenheira de Alimentos, DSc. Professor Adjunto do Departamento de Tecnologia de Alimentos do Instituto de Tecnologia da UFRRJ

  • Amauri Rosenthal, Empresa Brasileira de Pesquisa Agropecuária (EMBRAPA) Agroindústria de Alimentos
    Engenheiro de Alimentos, DSc. Pesquisador da EMBRAPA Agroindústria de Alimentos

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Published

2014-11-04

Issue

Vol. 69 No. 5 (2014)

Section

Revisão/Review

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How to Cite

de Morais, A. C. N., Ferreira, E. H. da R., & Rosenthal, A. (2014). High Isostatic Pressure Application in Dairy Products: A Review. Journal of Candido Tostes Dairy Institute, 69(5), 357-374. https://doi.org/10.14295/2238-6416.v69i5.310