Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety

Author:

Aganovic Kemal1ORCID,Hertel Christian1,Vogel Rudi. F.2,Johne Reimar3,Schlüter Oliver45,Schwarzenbolz Uwe6,Jäger Henry7,Holzhauser Thomas8ORCID,Bergmair Johannes9,Roth Angelika10,Sevenich Robert411ORCID,Bandick Niels3,Kulling Sabine E.12,Knorr Dietrich11,Engel Karl‐Heinz2,Heinz Volker1

Affiliation:

1. DIL German Institute of Food Technologies e.V. Quakenbrück Germany

2. Technical University of Munich (TUM) Munich Germany

3. German Federal Institute for Risk Assessment (BfR) Berlin Germany

4. Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB) Potsdam Germany

5. Alma Mater Studiorum University of Bologna Cesena Italy

6. Technische Universität Dresden (TUD) Dresden Germany

7. University of Natural Resources and Life Sciences (BOKU) Wien Austria

8. Division of Allergology, Paul‐Ehrlich‐Institut (PEI) Langen Germany

9. Pack Experts Vienna Austria

10. Senate Commission on Food Safety (DFG), IfADo Dortmund Germany

11. Technical University of Berlin (TUB) Berlin Germany

12. Max Rubner‐Institut (MRI) Karlsruhe Germany

Publisher

Wiley

Subject

Food Science

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