Abstract
Processing using high hydrostatic pressures can inactivate micro-organisms and enzymes to effectively pasteurise foods with minimal heating, thus extending the shelf-life of foods while retaining their sensory characteristics and nutritional value. This chapter explains theories of inactivation of microbial cells using high pressures and the equipment used. It concludes with the effects of high pressures on enzymes and foods and describes new combinations of high pressure and other minimal processing techniques.
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