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.
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Rovere, P. (2001). Industrial-Scale High Pressure Processing of Foods. In: Hendrickx, M.E.G., Knorr, D., Ludikhuyze, L., Van Loey, A., Heinz, V. (eds) Ultra High Pressure Treatments of Foods. Food Engineering Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-0723-9_9
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DOI: https://doi.org/10.1007/978-1-4615-0723-9_9
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