Hurdle technology based on high pressure treatment and natural antimicrobials. KU Leuven
High pressure (HP) treatment is a novel technology that is gaining a foothold in the commercial non-thermal preservation of high quality chilled foods. It is applied mainly as a post-packaging treatment to eliminate microbial contaminants in heat-sensitive foods, thereby improving their safety and considerably extending shelf-life. The gain in safety and shelf-life that can be achieved in some products, often with little or no loss of ...