FOOD CHEMISTRY UNDER HIGH HYDROSTATIC PRESSURE

@inproceedings{Butz1998FOODCU,
  title={FOOD CHEMISTRY UNDER HIGH HYDROSTATIC PRESSURE},
  author={Peter Butz and Bernhard Tauscher},
  year={1998}
}
Abstract Foods pasteurized by hydrostatic high pressure have already been marketed in Japan. There is great interest in this method also in Europe and USA. Temperature and pressure are the essential parameters influencing the state of substances including foods. While the influence of temperature on food has been extensively investigated, effects of pressure, also in combination with temperature, are attracting increasing scientific attention now. Processes and reactions in food governed by Le… CONTINUE READING

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