High pressure treatment of liquid foods and derived products

    Project Details


    The principal aim of this research project is to develop the use of high pressure (HP) as a food processing technique, especially for liquid foods. It is believed that this unit process could increase the competitiveness of EU-produced foods by improving their quality, extending shelf-life and offering the potential to devise new food products with novel taste and texture profiles.
    Effective start/end date1/09/9631/08/99


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