La conservation des aliments par le procédé à haute pression hydrostatique

Lavigne, Charles

doi:https://doi.org/10.7202/1059217ar

1. Argyri AA, Papadopoulou OS, Nisiotou A, Tassou CC, Chorianopoulos N. Effect of high pressure processing on the survival of Salmonella Enteritidis and shelf-life of chicken fillets. Food Microbiology. 2018;70:55-64.

Google Scholar 10.1016/j.fm.2017.08.019

2. Huang HW, Wu SJ, Lu JK, Shyu YT, Wang CY. Current status and future trends of high-pressure processing in food industry. Food Control. 2017;72:1-8.

Google Scholar 10.1016/j.foodcont.2016.07.019

3. Huang HW, Lung HM, Yang BB, Wang CY. Responses of microorganisms to high hydrostatic pressure processing. Food Control. 2014;40:250-9.

Google Scholar 10.1016/j.foodcont.2013.12.007

4. Polydera AC, Stoforos NG, Taoukis PS. Quality degradation kinetics of pasteurised and high pressure processed fresh Navel orange juice: Nutritional parameters and shelf life. Innovative Food Science & Emerging Technologies. 2005;6(1):1-9.

Google Scholar 10.1016/j.ifset.2004.10.004

5. Yi JJ, Kebede BT, Grauwet T, Van Loey A, Hu XS, Hendrickx M. Comparing the Impact of High-Pressure Processing and Thermal Processing on Quality of «Hayward» and «Jintao» Kiwifruit Puree: Untargeted Headspace Fingerprinting and Targeted Approaches. Food and Bioprocess Technology. 2016;9(12):2059-69.

Google Scholar 10.1007/s11947-016-1783-1

6. Daher D, Le Gourrierec S, Perez-Lamela C. Effect of High Pressure Processing on the Microbial Inactivation in Fruit Preparations and Other Vegetable Based Beverages. Agriculture-Basel. 2017;7(9).

Google Scholar 10.3390/agriculture7090072

7. Kingsley DH. High Pressure Processing of Bivalve Shellfish and HPP’s Use as a Virus Intervention. Foods. 2014;3(2):336-50.

Google Scholar 10.3390/foods3020336

8. Ekezie F-GC, Cheng J-H, Sun D-W. Effects of nonthermal food processing technologies on food allergens: A review of recent research advances. Trends in Food Science & Technology. 2018;74:12-25.

Google Scholar 10.1016/j.tifs.2018.01.007

9. Huang HW, Hsu CP, Yang BB, Wang CY. Potential Utility of High-Pressure Processing to Address the Risk of Food Allergen Concerns. Comprehensive Reviews in Food Science and Food Safety. 2014;13(1):78-90.

Google Scholar 10.1111/1541-4337.12045

10. Wang CY, Huang HW, Hsu CP, Yang BB. Recent Advances in Food Processing Using High Hydrostatic Pressure Technology. Critical Reviews in Food Science and Nutrition. 2016;56(4):527-40.

Google Scholar 10.1080/10408398.2012.745479

11. Nguyen LT, Tay A, Balasubramaniam VM, Legan JD, Turek EJ, Gupta R. Evaluating the impact of thermal and pressure treatment in preserving textural quality of selected foods. Lwt-Food Science and Technology. 2010;43(3):525-34.

Google Scholar 10.1016/j.lwt.2009.09.022

12. Tribst AAL, Sant’Ana AD, de Massaguer PR. Review: Microbiological quality and safety of fruit juices-past, present and future perspectives. Critical Reviews in Microbiology. 2009;35(4):310-39.

Google Scholar 10.3109/10408410903241428

13. Carreno JM, Gurrea MC, Sampedro F, Carbonell JV. Effect of high hydrostatic pressure and high-pressure homogenisation on Lactobacillus plantarum inactivation kinetics and quality parameters of mandarin juice. European Food Research and Technology. 2011;232(2):265-74.

Google Scholar 10.1007/s00217-010-1381-9

14. Bover-Cid S, Belletti N, Aymerich T, Garriga M. Modeling the protective effect of a(w) and fat content on the high pressure resistance of Listeria monocytogenes in dry-cured ham. Food Research International. 2015;75:194-9.

Google Scholar 10.1016/j.foodres.2015.05.052

15. Georget E, Sevenich R, Reineke K, Mathys A, Heinz V, Callanan M, et al. Inactivation of microorganisms by high isostatic pressure processing in complex matrices: A review. Innovative Food Science & Emerging Technologies. 2015;27:1-14.

Google Scholar 10.1016/j.ifset.2014.10.015

16. Linton M, McClements JM, Patterson MF. Survival of Escherichia coli O157: H7 during storage in pressure-treated orange juice. Journal of Food Protection. 1999;62(9):1038-40.

Google Scholar 10.4315/0362-028X-62.9.1038

17. M, McClements JMJ, Patterson MF. Inactivation of Escherichia 246 coli O157: H7 in orange juice using a combination of high pressure and mild heat. Journal of Food Protection. 1999;62(3):277-9.

Google Scholar 10.4315/0362-028X-62.3.277

18. Avis de Santé Canada – Le traitement par la haute pression hydrostatique (HPH) n’est plus soumis aux règlements sur les nouveaux procédés 2016 [Available from: https://www.canada.ca/fr/sante-canada/services/aliments-nutrition/legislation-lignes-directrices/document-reference/avis-traitement-haute-pression-hydrostatique-est-soumis-reglements-nouveaux-procedes-2016.html.

Google Scholar

19. Marszalek K, Wozniak L, Skapska S. The application of high pressure-mild

Google Scholar

20. temperature processing for prolonging the shelf-life of strawberry puree. High Pressure Res. 2016;36(2):220-34. 20. Botsaris G, Taki A. Effect of High-pressure Processing on the Microbial Quality throughout the Shelf Life of Vacuum Packed Sliced Ham and Frankfurters. Journal of Food Processing and Preservation. 2015;39(6):840-5.

Google Scholar 10.1111/jfpp.12294

21. Devi AF, Buckow R, Hemar Y, Kasapis S. Structuring dairy systems through high pressure processing. J Food Eng. 2013; 114(1):106-22.

Google Scholar 10.1016/j.jfoodeng.2012.07.032

22. Capellas M, Needs E. Physical properties of yogurt prepared from pressure-treated concentrated or fortified milks. Milchwissenschaft-Milk Science International. 2003;58(1-2):46-8.

Google Scholar

23. Keenan RD, Wix, L., Young, D., Method for the Preparation of a Foodstuff.1998.

Google Scholar

24. Gupta J, Bower CG, Sullivan G, Cavender G. Effect of Differing Ingredients and Packaging Technologies on the Color of High-Pressure Processed Ground Beef. Journal of Food Quality. 2018.

Google Scholar 10.1155/2018/4590143

25. Bajovic B, Bolumar T, Heinz V. Quality considerations with high pressure processing of fresh and value added meat products. Meat Science. 2012;92(3):280-9.

Google Scholar 10.1016/j.meatsci.2012.04.024

26. Gupta J, Bower CG, Cavender GA, Sullivan GA. Effectiveness of different myoglobin states to minimize high pressure induced discoloration in raw ground beef. Lwt-Food Science and Technology. 2018;93:32-5.

Google Scholar 10.1016/j.lwt.2018.03.008

27. Martinez MA, Velazquez G, Cando D, Nunez-Flores R, Borderias AJ, Moreno HM. Effects of high pressure processing on protein fractions of blue crab (Callinectes sapidus) meat. Innov Food Sci Emerg Technol. 2017;41:323-9.

Google Scholar 10.1016/j.ifset.2017.04.010

28. Roldan-Marin E, Sanchez-Moreno C, Lloria R, de Ancos B, Cano MP. Onion high-pressure processing: Flavonol content and antioxidant activity. Lwt-Food Science and Technology. 2009;42(4):835-41.

Google Scholar 10.1016/j.lwt.2008.11.013

29. Naderi N, Pouliot Y, House JD, Doyen A. High hydrostatic pressure effect in extraction of 5-methyltetrahydrofolate (5-MTHF) from egg yolk and granule fractions. Innov Food Sci Emerg Technol. 2017;43:191-200.

Google Scholar 10.1016/j.ifset.2017.08.009

30. Barba FZ, ZZ; Koubaa, M; Sant’Ana, AS; Orlien, V Green alternative methods for the extraction of antioxidant bioactive compounds from winery wastes and by-products: A review. Trends in Food Science & Technology. 2016;49(Mar):96-109.

Google Scholar 10.1016/j.tifs.2016.01.006

31. Scholz K, Eriksson M, Strid I. Carbon footprint of supermarket food waste. Resour Conserv Recycl. 2015;94:56-65.

Google Scholar 10.1016/j.resconrec.2014.11.016

32. N.C. hyperbaric (https://www.hiperbaric.com/en/high-pressure)

Google Scholar