Alimentos tratados por alta presión. Aspectos nutricionales

Abstract

The development of new conservation and food-processing technologies opens up the need to study the nutritional and health implications that these treatments lend to the food products and their components. High isostatic pressure, a technology since which many food products are being marketed, and high pressure homogenization offer advantages not only in sanitary and organoleptic aspects, but they also open up new challenges in the nutrition and health field. When these technologies are applied, different thermosensitive components prove to be quite piezoresistive, and compounds that cause intolerances or allergies can be eliminated at the same time, in such a way that the functional value of the food products is increased.