High pressure food processing

Richard Earnshaw (Richard Earnshaw is at the Department of Microbiology, Campden and Chorleywood Food Research Association, Chipping Campden, Gloucestershire, UK)

Nutrition & Food Science

ISSN: 0034-6659

Publication date: 1 April 1996

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

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Publisher

:

MCB UP Ltd

Copyright © 1996, MCB UP Limited

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