Hiperbaric has joined (as unfunded partner) the french project BLAC HP - Bactéries lactiques combinées avec hautes press...
National Technical University of Athens will host the 2015 Workshop on 12th and 13th November in Athens, Greece. The the...
Adds Second Unit to Bolingbrook, the Fifth Overall in Company’s Commitment to Food Safety WEST LIBERTY, Iowa — Toda...
“Before I state the details of my process, I ought to observe that it consists principally,
1st. In inclosing in...
HPP technology is the fastest growing non-thermal processing technology nowadays. It has started a revolution in the mar...
High Pressure Processing offers numerous advantages for a wide range of value added products, but surely it has limits t...
The journey to develop and market high pressure processed products
For all those who believe that a post-packaging, non...
One of the questions most commly asked by fresh protein processors, whether it’s meat or fish, is: “can we high pressure...
HPP technology has been generally regarded as a technique for premium, high value added food products. Occassionally mor...