High pressure processing (HPP) for the preservation of seaweed

Pascalisation or High-Pressure Processing (HPP): a new solution to preserve seaweed?

As part of the Sensalg collaborative project, high pressure processing (HPP), also called Pascalisation, was tested on various types of seaweed as well as on Salicornia (or sea asparagus).

General information

Pascalisation is a technique that subjects food products to very high pressures, aro...

This page is reserved for Sensalg' subscribers

and requires a connection to read.

 

Autres articles

Par les experts Sensalg'

On reste
en contact

small_c_popup-sensalg

remise à zéro

Purge les infos de segments du mail