Abstract
Since high pressure processing has been identified as a potential technology for the food industry, the production of products with extended shelf life and with fresh-like character no longer seems to be out of reach. Numerous research groups have focused on this subject, and their many studies have provided a wide range of results. This chapter provides an overview of some of these studies. Previous results of food preservation by high pressure processing at ambient temperatures led to criticisms of high pressure processing and forced food scientists to refocus their efforts on the appropriate use of combined pressure-heat processing. During the past few years, these efforts have led to novel applications of high pressure processing.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
