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 pressure processing (HPP) has emerged as a commercially viable food manufacturing
tool that satisfies consumers' demand for mildly processed, convenient, fresh-tasting foods …

The present review concerns homogenisation processing, and more particularly high-
pressure homogenisation. Recent developments in high-pressure technology and the …

Traditionally, the shelf-life and safety of foods have been achieved by thermal processing.
Low temperature long time and high temperature short time treatments are the most …

Foodborne illness outbreaks linked to fresh produce are becoming more frequent and
widespread. High impact outbreaks, such as that associated with spinach contaminated with …

Fruit juices are important commodities in the global market providing vast possibilities for
new value added products to meet consumer demand for convenience, nutrition, and health …

Outbreaks of illness associated with consumption of fruit juice have been a growing public
health problem since the early 1990s. In response to epidemiologic investigations of …

This paper provides an overview of alternatives to conventional thermal treatments and a
review of the literature on fruit-juice processing for three key operations in fruit-juice …

The aim of this study was to evaluate changes in quality attributes of non‐clarified strawberry
juice during storage at 5° C after ultrasonication at 40 kHz for 10 and 30 min in comparison …

This paper proposes a review of some alternative approaches for food stabilisation and shelf
life prolonging (based on the use of natural compounds and/or non‐thermal techniques) …