Interest in high-pressure (HP) applications on milk and dairy products has recently
increased. Pressures between 300 and 600 MPa have shown to be an effective method to …

Consumers demand high quality foods, which are fresh, tasty and nutritious; this has created
considerable interest in the development of new food processing techniques. Presently, non …

High-pressure processing (HPP) is a nonthermal technology used for food preservation
capable of generating pasteurized milk products. There is much information regarding the …

High hydrostatic-pressure treatment offers the food industry a new technology for food
preservation. Interest in high pressure application on milk has recently increased. Pressures …

High‐pressure (HP) treatment of food products is a novel processing technique during which
the product is treated in a vessel of suitable strength at a high pressure, generally in the …

High pressure processing (HPP) was investigated as an alternative to standard raw milk
processing. Different pressure levels (400–600 MPa) and exposure times (1–5 min) were …

High pressure (HP) treatment has significant and, in many cases, unique effects on many
constituents of milk. The structure of casein micelles is disrupted and the whey proteins, α …

The application of high-pressure processing to foods has ātrāCted Considerable research
and COrnnerCal interest jn recent years. High pressure disrupts non-covalent bonds in …

High hydrostatic pressure (HHP) is a cutting‐edge processing technology attracting
research and industrial interest in the food sector due to its potential to produce …

High pressure (HP) treatment has emerged as a food processing technology primarily due to
increasing interest in novel methods for preservation of foods. Applying HP to food products …