High Pressure Processing: Pros and Cons
Pinki S Sharma, D.V. Swami, M. Ramya, Arshad Khayum & Manish Kapoor · European Journal of Nutrition & Food Safety · 2024
The food industry now uses high pressure processing to increase the shelf life of foods and maintain their nutritional value. This non-thermal preservation technique can successfully inactivate rotting and spoilage-causing bacteria and enzymes without the need for high temperatur...
Open access
Research Article
10.9734/ejnfs/2024/v16i101568