Location: Healthy Processed Foods ResearchTitle: Putting oysters under pressure Author
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.
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.