- FoodBook - find out about new food taste and experiences

Pascalization: Revision history

Jump to navigation Jump to search

Diff selection: Mark the radio buttons of the revisions to compare and hit enter or the button at the bottom.
Legend: (cur) = difference with latest revision, (prev) = difference with preceding revision, m = minor edit.

29 December 2023

26 November 2023

  • curprev 07:3207:32, 26 November 2023‎ FoodBookSysop talk contribs‎ 1,680 bytes +1,680‎ Created page with "Pascalization, bridgmanization, high pressure processing (HPP)[1] or high hydrostatic pressure (HHP) processing[2] is a method of preserving and sterilizing food, in which a product is processed under very high pressure, leading to the inactivation of certain microorganisms and enzymes in the food.[3] HPP has a limited effect on covalent bonds within the food product, thus maintaining both the sensory and nutritional aspects of the product.[4] The technique was named aft..."
Retrieved from "https://www.foodbook.cam/Pascalization"