食品産業とバイオテクノロジーのための高圧生物科学

抄録

The method of high pressure processing have been introduced in processing, preservation, and sterillization of food during these six years in Japan to produce high quality food of natural taste and flavor. This article describes the present status of research and development of this new trend. Especially, the necessity of high pressure bioscience is stressed for further development of this new philosophy to achieve the industrial success.