High Pressure Treatment in Foods

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Edwin Fabian Torres Bello; Gerardo González Martínez; Bernadette F. Klotz Ceberio; Dolores Rodrigo; Antonio Martínez López;

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
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