Utilizing High Pressure Processing to Induce Structural Changes in Dairy and Meat Products

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High pressure (HP) is capable of modifying the functional properties of milk and meat proteins by pressure-induced changes of the molecular structure. Therefore, HP treatment of milk and meat has been extensively investigated to understand, clarify, and utilize HP processing in the food industry. In this article the HP modification of milk and meat proteins is evaluated in relation to the changed molecular functionality and product texture. The underlying mechanisms of the pressure-induced molecular changes are surveyed and related to practical applications in the view of HP-produced milk and meat products
Original languageEnglish
Title of host publicationReference Module in Food Science
EditorsGeoffrey W. Smithers
Number of pages10
Publication date2017
ISBN (Print)978-0-08-100596-5
Publication statusPublished - 2017

ID: 174939353