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IICPT urges industry to look at high pressure processing for food safety
date:May 21, 2012
The effect of high pressure on enzymes is largely due to the nature of the proteins.

In fact, the first commercial production of high pressure processed jam was carried out in Japan in 1992, which was well received by consumers. Since then a diverse range of foods, including fruit juices, vegetables, milk, yoghurt, cheese, fish, pork, beef, ice cream, Japanese unrefined rice wine and rice cakes containing herbs are processed using this technology, stated IICPT.

The non-availability of suitable

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