New packaging solutions for high pressure treatments of food

High Pressure Research

Volumn 19, Issue 1-6, 2000, Pages 207-212

  Lambert, Y ^a,b   Demazeau, G ^a   Largeteau, A ^a   Bouvier, J M ^b   Laborde Croubit, S ^c   Cabannes, M ^c  

^a Ecole Nationale Superieure de Chimie et de Physique de Bordeaux   (France)

^b Clextral SA   (France)

^c SOPLARIL SODAP   (France)

Author keywords

High pressure treatment; Pre packaged foods; Selected packages

Indexed keywords

EID: 0346992756     PISSN: 08957959     EISSN: None     Source Type: Journal    
DOI: 10.1080/08957950008202556     Document Type: Article

References (6)

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2. Knorr, D. (1996). Advantages opportunities and challenges of high hydrostatic pressure application to food systems, High Pressure Bioscience and Biotechnology, pp. 279-287, Eds. Hayashi, R. and Balny, C., Elsevier, Amsterdam.
3. Kohno, M. and Nakagawa, Y. (1990). Packaging for high pressure food processing. In: Pressure-processed food research and development, pp. 303-313, Ed. Hayashi, R., Japan.
4. Masuda, M., Saito, Y., Iwanami, T. and Hirai, Y. (1992). Effects of hydrostatic pressure on packaging materials for food. In: High Pressure and Biotechnology, Balny, C., Hayashi, R., Herremans, K. and Masson, P. (Eds.), Colloque Inserm, 224, 545-547, Ed.: John Libbey Eurotext.
5. Mertens, B. (1993). Packaging aspects of high pressure food processing technology. In: Packaging Technology and Science, 6, 31-36, New York, Wiley & Sons.
6. Ochiai, S. and Nakagawa, Y. (1991). Package for high pressure food processing. In: High Pressure Science for Food, pp. 381-387, Ed. Hayashi, R., Japan.