Review on high-pressure processing of foods
In food processing technology, the most used method is thermal processing. These methods reduce most essential qualities. Non-thermal reduces this loss. High-Pressure Processing (HPP) using 100 MPa to >1,000 MPa for short period and has been shown to enhance safety and extending shelf-life, free...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2019-01-01
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| Series: | Cogent Food & Agriculture |
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| Online Access: | http://dx.doi.org/10.1080/23311932.2019.1568725 |