The last two decades saw a steady increase of high hydrostatic pressure (HHP) used for
treatment of foods. Although the science of biomaterials exposed to high pressure started …

Non-thermal food processing is a viable alternative to traditional thermal processing to meet
customer needs for high-quality, convenient and minimally processed foods. They are …

High‐pressure processing (HPP) has been the most adopted nonthermal processing
technology in the food industry with a current ever‐growing implementation, and meat …

Over a course of centuries, various food processing technologies have been explored and
implemented to provide safe, fresher-tasting and nutritive food products. Among these …

High hydrostatic pressure (HHP), pulsed electric fields (PEFs), ultrasound (US), and cold
plasma (CP) are emerging technologies that have already found application in the food …

The hadal zone represents one of the last great frontiers in marine science, accounting for
45% of the total ocean depth range. Despite very little research effort since the 1950s, the …

Cryopreservation is of interest not only for fish farming but also for the conservation and
genetic improvement of resources. This technique has been well established in some …

Elucidating the details of the formation, stability, interactions, and reactivity of biomolecular
systems under extreme environmental conditions, including high salt concentrations in …

Compared to temperature, the development of pressure as a tool in the research field has
emerged only recently (at the end of the XIXth century). Following several developments in …

Biogas, as derived from the anaerobic digestion process, offers a versatile possibility of
renewable and sustainable energy usage. When enriched, upgraded biogas can yield high …