In the last 2 decades high‐pressure processing (HPP) has established itself as one of the
most suitable nonthermal technologies applied to fruit products for the extension of shelf‐life …

High-pressure processing (HPP) is a novel technology for the production of minimally
processed food products with better retention of the natural aroma, fresh-like taste, additive …

In general, enzyme thermostability is an intrinsic property, determined by the primary
structure of the protein. However, external environmental factors including cations …

Ultrahigh Pressure (UHP) offers interesting possibilities for food processing ranging from
extraction of plant compounds, restructuring foods and rapid formation of small ice crystals …

High pressure (up to 1000 MPa) can affect protein conformation and can lead to protein
denaturation, aggregation or gelation, depending on the protein system, the applied …

Some enzymes, such as those from extreme thermophiles, have significant half-lives above
100° C. The differences in structure and function between these very stable and less stable …

This article will discuss the importance of specific extremophilic enzymes for applications in
industrial biotechnology. It will specifically address those enzymes that have applications in …

High pressure processing is the technology by which a product is treated at or above 100
MPa. Pressure is transmitted uniformly and instantaneously throughout the food, which …

Many industrial processes used to produce chemicals and pharmaceuticals would benefit
from enzymes that function under extreme conditions. Enzymes from extremophilic …

Advanced developments in the field of enzyme technology have increased the use of
enzymes in industrial applications, especially in detergents. Enzymes as detergent additives …