Does high pressure processing influence nutritional aspects of plant based food systems? KU Leuven
High pressure (HP) technology could maintain food quality attributes such as colour, flavour and nutritional values due to its limited effects on covalent bonds. Under pressure, (bio)chemical reactions can also be induced and it could affect those quality attributes, e.g., nutrition value. In this article, the effects of HP on the stability and bioavailability of vitamins in plant based food systems especially in fruit and vegetables are briefly ...