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Preserving Foods through High-Pressure Processing

V.M. "Bala" Balasubramaniam, The Ohio State University
D Farkas
E Turek

Abstract

By destroying pathogenic and spoilage organisms while keeping food chemistry basically intact, high-pressure technology enables pasteurization of foods with minimal effects on taste, texture, appearance, or nutritional value.

Suggested Citation

V.M. "Bala" Balasubramaniam, D Farkas, and E Turek. "Preserving Foods through High-Pressure Processing" Food Technology 62.11 (2008): 32-38.

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