{"id":10954,"date":"2022-07-13T14:55:15","date_gmt":"2022-07-13T14:55:15","guid":{"rendered":"https:\/\/idro.es\/?p=10954"},"modified":"2023-10-26T14:43:51","modified_gmt":"2023-10-26T14:43:51","slug":"ventajas-del-hpp-en-las-sopas-frias","status":"publish","type":"post","link":"https:\/\/idro.es\/en\/ventajas-del-hpp-en-las-sopas-frias\/","title":{"rendered":"Advantages of HPP in cold soups"},"content":{"rendered":"<h2>Introducci\u00f3n a las sopas fr\u00edas<\/h2>\n<p>Con la entrada de esta estaci\u00f3n tan calurosa, aumenta la venta y consumo de platos ricos, apetecibles y fresquitos para combatir las altas temperaturas. Es aqu\u00ed donde entran las sopas fr\u00edas, tales como <strong>gazpachos, salmorejos, vichyssoises<\/strong> y otros.<\/p>\n<p>En la gastronom\u00eda espa\u00f1ola, el gazpacho es quiz\u00e1s una de las sopas fr\u00edas m\u00e1s conocidos en todo el mundo que geolocalizan a Espa\u00f1a en el mapa; siendo uno de los platos m\u00e1s representativos de la dieta mediterr\u00e1nea. Los gazpachos, ya sea el tradicional o de distintos sabores, tienen un alto contenido en sales minerales, gl\u00facidos y compuestos fen\u00f3licos presentes en hortalizas, que en la mayor\u00eda de casos contribuyen al color y sabor que estas poseen.<\/p>\n<h2><span style=\"font-weight: 400;\">\u00bfCu\u00e1les son las posibles alteraciones?<\/span><\/h2>\n<p>En las hortalizas y frutas que componen este tipo de productos, la presencia de bacterias pat\u00f3genas y alterantes se halla relacionada, fundamentalmente, con el empleo de aguas en el riego de las hortalizas; de este modo se transmite <strong><em>Escherichia coli<\/em> y otras enterobacterias que podr\u00edan afectar al producto final y causar enfermedad,<\/strong> o alterar la calidad del producto tal y como la conocemos.<\/p>\n<h2><span style=\"font-weight: 400;\">\u00bfCuales son los beneficios de las altas presiones en sopas fr\u00edas?<\/span><\/h2>\n<ol>\n<li>Proceso de pasteurizaci\u00f3n post envasado\/embotellado que evita cualquier tipo de contaminaci\u00f3<\/li>\n<li>Efectivo en la eliminaci\u00f3n de contaminaciones y microorganismos pat\u00f3<\/li>\n<li>No existe impacto en las propiedades sensoriales, nutricionales y funcionales.<\/li>\n<li>Aumento de la vida \u00fatil manteniendo la frescura del producto<\/li>\n<li>Conservaci\u00f3n total de la fracci\u00f3n nutricional del producto, las vitaminas y minerales no se ven afectadas tras el tratamiento <a href=\"https:\/\/idro.es\/en\/hpp-technology\/\">HPP<\/a>.<\/li>\n<\/ol>\n<p>A continuaci\u00f3n, os facilitamos algunos de los cambios que sufren el producto, los microorganismos que transporta y las caracter\u00edsticas que posee tras el tratamiento por alta presi\u00f3n:<\/p>\n<p><a href=\"https:\/\/idro.es\/wp-content\/uploads\/2022\/07\/efectos.png\"><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone wp-image-10948 size-full\" src=\"https:\/\/idro.es\/wp-content\/uploads\/2022\/07\/efectos.png\" alt=\"\" width=\"651\" height=\"320\" srcset=\"https:\/\/idro.es\/wp-content\/uploads\/2022\/07\/efectos.png 651w, https:\/\/idro.es\/wp-content\/uploads\/2022\/07\/efectos-300x147.png 300w\" sizes=\"(max-width: 651px) 100vw, 651px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p><em>Bibliograf\u00eda<\/em><\/p>\n<p>Daoudi Bellatera, L. (2004). Efecto de las altas presiones hidrost\u00e1ticas sobre el gazpacho y zumo de uva. <em>CER Planta de Tecnolog\u00eda dels Aliments<\/em>, memoria presentada para optar al Grado de doctora en Ciencia y Tecnolog\u00eda de los Alimentos.<\/p>\n<p>Toledo Del \u00c1rbol, M.J. (2016). Conservaci\u00f3n de alimentos mediante tratamientos por alta presi\u00f3n hidrost\u00e1tica. <em>Facultad de Ciencias Experimentales<\/em>, tesis doctoral.<\/p>\n<p>Mahadevan S. &amp; Karwe, M.V. (2016). Effect of High-Pressure Processing on Bioactive Compounds. <em>Food Engineering Series<\/em>, pp.479-507.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Introducci\u00f3n a las sopas fr\u00edas Con la entrada de esta estaci\u00f3n tan calurosa, aumenta la venta y consumo de platos ricos, apetecibles y fresquitos para combatir las altas temperaturas. Es aqu\u00ed donde entran las sopas fr\u00edas, tales como gazpachos, salmorejos, vichyssoises y otros. En la gastronom\u00eda espa\u00f1ola, el gazpacho es quiz\u00e1s una de las sopas [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":10952,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[252],"tags":[],"class_list":["post-10954","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Advantages of HPP in cold soups - IDRO<\/title>\n<meta name=\"description\" content=\"In vegetables and fruits, the presence of pathogenic and spoilage bacteria is related to the use of water in irrigation.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/idro.es\/en\/ventajas-del-hpp-en-las-sopas-frias\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Advantages of HPP in cold soups - 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