Subject: enzyme | spores | TP1-1185 | Review | protein | microorganism | packaging | Chemical technology | high pressure | cheese
High hydrostatic pressure (HHP), a non-thermal technology, which typically uses water as a pressure transfer medium, is characterized by a minimal impact on food characteristics (sensory, nutritional, and functional). Today, this technology, present in many food compani... View more
Chevalier, D., le Bail, A., Ghoul, M.. Effects of high pressure treatment (100–200 MPa) at low temperature on turbot (Scophthalmus maximus) muscle. Food Res. Int.. 2001; 34: 425-429
Polydera, A.C., Stoforos, N.G., Taoukis, P.S.. Comparative shelf life study and vitamin C loss kinetics in pasteurised and high pressure processed reconstituted orange juice. J. Food Eng.. 2003; 60: 21-29
Hiperbaric, S.A.. High Pressure Processing for Seafood & Meat Products.