The present objectives were to study the effects of high pressure processing (HPP) on the carotenoid in carrot juice and evaluate the edible safety of the p
Characteristics of Tilapia surimi gels induced by a range of ultra-high-hydrostatic-pressures (100MPa~400MPa for 15min) were compared to those of gels induc
Since Dr.Rikimaru HAYASHI has suggested in 1987 to introduce high hydrostatic pressure (HHP) treatment in real food processing,R&D on HHP food processing ha
High Pressure Processing technology (also knows as HPP,or UHP,or HHP) well known at laboratory level since one century,became industrial and started to be i