The impact of high pressure thermal sterilization on the microbiological stability and formation of food processing contaminants in selected fish systems and baby food puree at pilot scale

摘要

To this day there is no implementation of the high pressure thermal sterilization (HPTS) in the food industry. HPTS could result in better food quality, lower thermal load applied to the product and less unwanted food processing contaminants (FPCs) such as furan.