Publications by authors named "Maria Joao Barreira"
Article Synopsis
- The paper reviews recent studies on how high pressure processing (HPP) and hyperbaric storage (HS) affect lipid oxidation in various foods.
- It finds that HPP increases lipid oxidation in highly perishable foods, while HS, using lower pressure for longer durations, alters the balance of oxidation products, reducing oxidation during storage.
- The research emphasizes the necessity for a complete analysis of all types of oxidation products, rather than focusing on individual indicators, to better understand lipid oxidation processes.
