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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #330264
Research Project: New Sustainable Processing Technologies to Produce Healthy, Value-Added Foods from Specialty Crops

Location: Healthy Processed Foods Research

Title: Putting oysters under pressure

Author
item McHugh, Tara
item Kingsley, David

Submitted to: Food Technology
Publication Type: Other
Publication Acceptance Date: 4/26/2016
Publication Date: 5/16/2016
Citation: McHugh, T.H., Kingsley, D.H. 2016. Putting Oysters Under Pressure. Food Technology. 05/16: p. 69-71.

Interpretive Summary:

Technical Abstract: High pressure processing (HPP) is the most commercially important food processing technology in use now and is anticipated to remain of equal or greater importance during the next five to 10 years. This month’s column reviews the theory and current applications of HPP for oysters to improve their safety and quality.