In the process, the food’s proteins are denatured, hydrogen bonds are fortified, and noncovalent bonds in the food are disrupted, while the product’s main structure remains intact. High pressure proce...In the process, the food’s proteins are denatured, hydrogen bonds are fortified, and noncovalent bonds in the food are disrupted, while the product’s main structure remains intact. High pressure processing (HPP), pascalization or bridgmanization, is a method of preserving and sterilizing food, in which a product is processed under very high pressure, leading to the inactivation of certain microorganisms and enzymes in the food.
High pressure processing (HPP), pascalization or bridgmanization, is a method of preserving and sterilizing food, in which a product is processed under very high pressure, leading to the inactivation ...High pressure processing (HPP), pascalization or bridgmanization, is a method of preserving and sterilizing food, in which a product is processed under very high pressure, leading to the inactivation of certain microorganisms and enzymes in the food. In the process, the food’s proteins are denatured, hydrogen bonds are fortified, and noncovalent bonds in the food are disrupted, while the product’s main structure remains intact.
