Development of a pilot scale high pressure food processing system
High-Pressure Processing (HPP) is a non-thermal widely recognized pasteurization method to inactivate microorganisms and enzymes to prolong product shelf life instead of the conventional thermal preservation.However, unlike thermal methods, it can maintain the quality and keep the original nutrients...
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| Format: | Abschlussarbeit |
| Sprache: | English |
| Veröffentlicht: |
2016
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| Schlagworte: | |
| Online Zugang: | http://psasir.upm.edu.my/id/eprint/70331/1/FK%202016%2052%20IR.pdf |
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