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 …

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 an increasingly popular food processing method that
offers great potential within the food industry. The drive to use HPP is to provide minimally …

Freshly prepared rennet-coagulated soft cheese was high-pressure (HP) treated at up to
291MPa and 29min and using a full 2-factor central composite design of experiment, its …

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

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 …

Under high pressure processing (HPP) treatment conditions commonly used in the food
industry, most cheese-borne pathogenic bacteria and spoilage microorganisms are …

High-pressure processing (HPP) is a novel, non-thermal food processing technology.
Processing of foods by this method offers an alternative to thermal processing as it is carried …

Ovine brined cheese was high-pressure (HP) treated at 200 or 500MPa for 15min at 20° C
on the 15th day of ripening. Compared to control cheese, HP treatment did not affect …