| Affiliation: | 1. College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China;2. Department of Biological Systems Engineering, Washington State University, 213 L.J. Smith Hall, Pullman, WA 99164-6120, USA;1. College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China;2. Department of Food Science and Agricultural Chemistry, McGill University, Montreal H9X 3V9, Canada;3. Department of Biological Systems Engineering, Washington State University, Pullman, WA 99164-6120, USA;1. Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias, Intendente Güiraldes 2160, Buenos Aires, Argentina;2. Universidad de Buenos Aires, Facultad de Ingeniería, Departamento de Ingeniería Química, Intendente Güiraldes 2160, Buenos Aires, Argentina;3. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) – Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Intendente Güiraldes 2160, Buenos Aires, Argentina;1. College of Life Science and Technology, Beijing University of Chemical Technology, Beijing 100029, China;2. Hebei Meiyesiwei Biotechnology Co. Ltd., 072650, China;1. Center of Applied Space Technology and Microgravity (ZARM), University of Bremen, Am Fallturm 2, 28359 Bremen, Germany;2. Institute of Multiphase Flows, Hamburg University of Technology, 21073 Hamburg, Germany |
| Abstract: | Whole grains and legumes are important sources of nutrients and have essential influences in the human diet. However, the consumption of whole grains and legumes faces many challenges, such as their poor edible and cooking qualities. Antinutritional factors and allergens also affect consumption of whole grains and legumes. High hydrostatic pressure (HHP) treatment is a recent non-thermal processing technology, which can improve the edible quality of whole grains and legumes. HHP also preserves the natural nutrition and freshness of food by lowering the concentration of antinutritional elements and sensitizing allergens while minimally altering the color and scent of the food components. This review summarized the principle of HHP treatment technology, the effects of HHP treatment on the nutritional components, antinutritional factors, and cooking qualities of whole grains and legumes. This review also described the potential effects of HHP-treated whole grains and legumes on some diseases. This review is expected to provide references for the application of HHP treatment in whole grains and legumes. |
