High hydrostatic pressure (HHP) processing of food
2002
Zavrtanik, M. (AMBA Co., d.o.o., Ljubljana (Slovenia))
Minimal processing and non-thermal technique - such as high hydrostatic presure, extend shelf life and destroy food pathogens without altering the food. More and more companies are investigating HHP processing of its capacity to inactivate pathogenic microorganisms without heat treatment. Non-thermal exposure results in retention of flavor, color, texture, nutrients, and extension of shelf life.
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