Scientists are reporting new evidence that a century-old food preservation technology, finding a new life amid 21st-century concerns about food safety and nutrition, more than doubles the levels of ...

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Pascalization is a method of preserving food where it’s submitted to intense pressure, inactivating yeast, mold, and bacteria but leaving the fruit untouched. The produce is submitted to 40,000-80,000 ...

Although recent economic turmoil has put its stamp upon many industries worldwide, the food high pressure processing (HPP) industry has remained robust and in many, mostly developed countries is ...