{"id":40115,"date":"2021-09-13T09:33:46","date_gmt":"2021-09-13T07:33:46","guid":{"rendered":"https:\/\/cn.quintustechnologies.com\/knowledge-center\/hpp-supporting-plant-based-foods\/"},"modified":"2025-12-02T09:40:19","modified_gmt":"2025-12-02T08:40:19","slug":"hpp-supporting-plant-based-foods","status":"publish","type":"knowledge-center","link":"https:\/\/cn.quintustechnologies.com\/fr\/knowledge-center\/hpp-supporting-plant-based-foods\/","title":{"rendered":"Le HPP soutient les aliments \u00e0 base de plantes"},"content":{"rendered":"<p>La conservation sous haute pression est la m\u00e9thode non thermique id\u00e9ale pour prot\u00e9ger les caract\u00e9ristiques d\u00e9licates des aliments d&rsquo;origine v\u00e9g\u00e9tale tels que les dips \u00e0 base de fruits et de l\u00e9gumes (guacamole, salsas, tzatziki, etc.), les p\u00e2tes \u00e0 tartiner, les salades humides pr\u00eates \u00e0 consommer (houmous, salades de pommes de terre, etc.), les vinaigrettes et les marinades, les condiments, les produits analogues \u00e0 la viande et les fromages non laitiers. Le HPP inactive les agents pathog\u00e8nes d&rsquo;origine alimentaire et retarde la croissance des micro-organismes de d\u00e9t\u00e9rioration, prolongeant ainsi la dur\u00e9e de conservation et garantissant la s\u00e9curit\u00e9 alimentaire.<br \/>\n<!-- meta Topic: High Pressure Processing Industry: High Pressure Processing Types: Brochure --><\/p>\n","protected":false},"featured_media":3360,"menu_order":0,"template":"","knowledge-center_materials":[],"knowledge-center_processes":[357],"knowledge-center_language":[136,135],"knowledge-center_type":[602],"knowledge-center_industry":[348],"knowledge-center_topic":[349],"class_list":["post-40115","knowledge-center","type-knowledge-center","status-publish","has-post-thumbnail","hentry","knowledge-center_processes-pascalisation-a-haute-pression","knowledge-center_language-chinese","knowledge-center_language-english","knowledge-center_type-brochure-fr","knowledge-center_industry-aliments-et-boissons","knowledge-center_topic-traitement-des-aliments"],"acf":[],"_links":{"self":[{"href":"https:\/\/cn.quintustechnologies.com\/fr\/wp-json\/wp\/v2\/knowledge-center\/40115","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cn.quintustechnologies.com\/fr\/wp-json\/wp\/v2\/knowledge-center"}],"about":[{"href":"https:\/\/cn.quintustechnologies.com\/fr\/wp-json\/wp\/v2\/types\/knowledge-center"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cn.quintustechnologies.com\/fr\/wp-json\/wp\/v2\/media\/3360"}],"wp:attachment":[{"href":"https:\/\/cn.quintustechnologies.com\/fr\/wp-json\/wp\/v2\/media?parent=40115"}],"wp:term":[{"taxonomy":"knowledge-center_materials","embeddable":true,"href":"https:\/\/cn.quintustechnologies.com\/fr\/wp-json\/wp\/v2\/knowledge-center_materials?post=40115"},{"taxonomy":"knowledge-center_processes","embeddable":true,"href":"https:\/\/cn.quintustechnologies.com\/fr\/wp-json\/wp\/v2\/knowledge-center_processes?post=40115"},{"taxonomy":"knowledge-center_language","embeddable":true,"href":"https:\/\/cn.quintustechnologies.com\/fr\/wp-json\/wp\/v2\/knowledge-center_language?post=40115"},{"taxonomy":"knowledge-center_type","embeddable":true,"href":"https:\/\/cn.quintustechnologies.com\/fr\/wp-json\/wp\/v2\/knowledge-center_type?post=40115"},{"taxonomy":"knowledge-center_industry","embeddable":true,"href":"https:\/\/cn.quintustechnologies.com\/fr\/wp-json\/wp\/v2\/knowledge-center_industry?post=40115"},{"taxonomy":"knowledge-center_topic","embeddable":true,"href":"https:\/\/cn.quintustechnologies.com\/fr\/wp-json\/wp\/v2\/knowledge-center_topic?post=40115"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}