Influence of the High Pressure on Microbiologic Parameters of Flavoring Herbs Paste

It is known that a human nutrition has always been, and remains the most important factor which influences a state of human health. Popularization of a healthy lifestyle which first of all concerns a feed question, generates increase in demand of natural products or products with the maximum preservation of natural properties. Among such products one of the first places is occupied with flavoring spice vegetables, such as parsley and dill which have the special gustative, dietary, and medical properties and are a powerful source of biologically active materials which deficiency in an organism is in particular acutely felt in winter and spring seasons. XXІ century user wishes to have high quality foodstuff without additives and conserving agents, which is fresh, microbiologically safe and has a long storage time. Therefore among the priority problems which manufacturers face to, it is possible to highlight development of an innovative potherb processing technology that will allow not only to gain a product with high consumer properties, but also to lower volumes of natural losses of raw materials in the course of storage.