WebJan 14, 2024 · 2. Literature review. High-pressure processing (HPP) is a non-thermal technology capable of producing high-quality foods, maintaining the characteristics of fresh products and extending shelf life (Queiroz et al., Citation 2010).It is a cold pasteurization technology by which products, already sealed in their final package, are introduced to a … WebApr 12, 2024 · In this Research Topic, some of these “ Emerging non-thermal technology applications in sustainable food processing ” are presented. High-pressure processing (HPP) is a nonthermal technology that uses high pressure to inactivate microorganisms and enzymes in food products. HPP has a minimal impact on the nutritional and sensory …
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