High pressure food processing
Richard Earnshaw
(Richard Earnshaw is at the Department of Microbiology, Campden and Chorleywood Food Research Association, Chipping Campden, Gloucestershire, UK)
1903
Abstract
Discusses the use of high pressure in the processing, packaging and shelf life of food products. Describes the effects of high pressure on food microbiology, chemistry and structure. Suggests there are commercial opportunities for new products using pressure packaging as the flavours and colours of fresh food are maintained with minimal processing.
Keywords
Citation
Earnshaw, R. (1996), "High pressure food processing", Nutrition & Food Science, Vol. 96 No. 2, pp. 8-11. https://doi.org/10.1108/00346659610108966
Publisher
:MCB UP Ltd
Copyright © 1996, MCB UP Limited