ANALYSIS OF FOREIGN PUBLICATIONS ON ASSESSMENT OF THE INFLUENCE OF HIGH PRESSURE ON FOOD ENZYMES
The explosive surge of interest in the use of high pressure in food technology in the late 20th - early 21st century contributed to the emergence of numerous studies and publications on this topic.The applicability of high pressure treatment has been studied by a large number of research and production centers around the world. The effect of high pressure treatment in the ranges from 100 to 1000 MPa at various temperatures and exposure times on the physicochemical, microbiological, rheological characteristics of both food products and raw materials, and individual components was investigated.The retrospective review can be useful for aspiring scientists and researchers engaged in research on this issue.