06 May, 2009
High-Pressure Processing (HPP) Technology For Longer Shelf Life
Posted by: admin In: Food Industry| Food News
Several methods are used to conserve foods against microbiological and enzymatic changes and to prolong products’ shelf life. The main aim of the food conservation is, together with prevention of spoilage, preserving their nutritional values, color, aroma and physical structure during storage. With consumer conscious, manufacturers aim to produce more quality food products and researches [...]
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