Consumers demand foods that are easy to consume and that are of high nutritional and
sensory quality. Therefore, they appreciate the similarity of minimally processed products to …

Consumers increasingly demand convenience foods of the highest quality in terms of
natural flavor and taste, and which are free from additives and preservatives. This demand …

High hydrostatic pressure (HHP), a non-thermal technology, which typically uses water as a
pressure transfer medium, is characterized by a minimal impact on food characteristics …

The quality and safety of food products are the two factors that most influence the choices
made by today's increasingly demanding consumers. Conventional food sterilization and …

High pressure (HP) treatment has emerged as a novel, additive-free food preservation
technology. It has been scientifically and commercially proven that HP can produce …

During the past decade, consumer demand for convenient, fresh-like, safe, high-quality food
products has grown. The food industry has responded by applying a number of new …

In the pursuit of new food preservation procedures to obtain products of high nutritional and
sensorial quality that are microbiologically safe, with long shelf life, and with characteristics …

Key process advantages of high-pressure application to food systems are the independence
of size and geometry of the samples during processing, possibilities for low-temperature …

High hydrostatic pressure has become an industrial reality, and although there are still many
aspects under research, today it is possible to buy high-pressurized products in many …

Purpose The increased demand for high-quality, nutritionally rich processed food has led to
non-thermal food processing technologies like high pressure processing (HPP), a novel …