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High Pressure Research
An International Journal
Volume 12, 1994 - Issue 4-6
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B – Food Processing

Recent developments in the use of high hydrostatic pressures in food processing

C. Tonello Institut des Sciences et Techniques des Aliments de Bordeaux (ISTAB), Université BORDEAUX I, Avenue des Facultés, Talence, Cedex, 33405, France; Institut Français des Boissons de la Brasserie Malterie (IFBM), 7 Rue du Bois de la Champelle, BP 267, Vandoeuvre, Cedex, 54512, France
,
P. Wurtz Institut des Sciences et Techniques des Aliments de Bordeaux (ISTAB), Université BORDEAUX I, Avenue des Facultés, Talence, Cedex, 33405, France
,
A. Largeteau Interface Hautes Pressions (LCS-CNRS et ENSCPB), Université BORDEAUX I, Talence, Cedex, 33405, France
,
F. Jolibert Institut Français des Boissons de la Brasserie Malterie (IFBM), 7 Rue du Bois de la Champelle, BP 267, Vandoeuvre, Cedex, 54512, France
,
A. Deschamps Institut des Sciences et Techniques des Aliments de Bordeaux (ISTAB), Université BORDEAUX I, Avenue des Facultés, Talence, Cedex, 33405, France
,
A. Ducastaing Institut des Sciences et Techniques des Aliments de Bordeaux (ISTAB), Université BORDEAUX I, Avenue des Facultés, Talence, Cedex, 33405, France
&
G. Demazeau Interface Hautes Pressions (LCS-CNRS et ENSCPB), Université BORDEAUX I, Talence, Cedex, 33405, France
 show all
Pages 205-213 | Published online: 19 Aug 2006
 
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Abstract

The use of high pressure in food processing was recently developed in Japan. An historical presentation of such an application during the XXth century will be described. An analysis of the different possible actions of high pressure on living systems will be then given. Some results recently obtained in Bordeaux will also be discussed.

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