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Volume 96, Issue 2
1 April 1996
Nutrition & Food Science Cover Image for Volume 96, Issue 2
Technical Paper| April 01 1996

High pressure food processing

Richard Earnshaw
Richard Earnshaw is at the Department of Microbiology, Campden and Chorleywood Food Research Association, Chipping Campden, Gloucestershire, UK
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Author & Article Information
Publisher: Emerald Publishing
Online ISSN: 1758-6917
Print ISSN: 0034-6659
© MCB UP Limited
1996
Nutrition & Food Science (1996) 96 (2): 8–11.
https://doi.org/10.1108/00346659610108966

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: Food industry, Packaging, Preservation
© MCB UP Limited
1996
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