V. M. Balasubramaniam, Ahmed E. Yousef, Jason Wan,

Ash Husain

High pressure processing
Food is processed to meet targeted sensory attributes and minimum shelf life and to eliminate the risk of disease transmission by the processed product. Processors traditionally used heat to meet these goals. Heat can reliably inactivate spoilage and pathogenic organisms and enzymes that contribute to quality deterioration. Contrary to these benefits, excessive thermal processing negatively impacts the nutritional and sensorial qualities of food. Alternatives to heat have been implemented to ov…

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