Developments in High-Pressure Food Processing

Agriculture & Biology

• food processing 79%
• food quality 51%
• preserves 47%
• texture 40%
• natural additives 36%
• high pressure treatment 30%
• rendering 28%
• protein sources 24%
• chemical structure 23%
• functional properties 23%
• flavor 21%
• heat treatment 20%
• nutritive value 19%
• microorganisms 16%
• color 14%
• heat 14%

Medicine & Life Sciences

• Food Handling 100%
• Food Quality 53%
• Pressure 49%
• Food 40%
• Hot Temperature 29%
• Nutritive Value 25%
• Molecular Structure 22%
• Color 15%
• Proteins 7%

Chemical Compounds

• Food 54%
• Pressure 25%
• Crystalline Texture 21%
• Heat 8%
• Molecular Structure 7%
• Protein 4%