High hydrostatic pressure processing (HPP) is a nonthermal process in which foods are subjected to pressures in the range of 100-700 MPa at room temperatures or higher. HPP is effective in reducing microbial counts and enzyme activity. The ability of HPP to modify the functional properties of proteins has become...
Published November 1954. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Published July 1941. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
Published December 1940. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog