Milk is a nutritious perishable product having a short shelf-life owing to the occurrence of
spoilage bacteria in it. This has led to an increasing demand for ensuring safety through milk …

Nonpathogenic surrogate bacteria are prevalently used in a variety of food challenge
studies in place of foodborne pathogens such as Listeria monocytogenes, Salmonella …

Bioactive compounds in food can have high impacts on human health, such as antioxidant,
antithrombotic, antitumor, and anti‐inflammatory activities. However, many of them are …

Abstract Ultra High-Pressure Homogenization treatments at 300 MPa with inlet temperatures
(Ti) of 55, 65, 75 and 85° C were applied to commercial Ultra High Temperature treated …

Formation of highly resistant spores is a concern for the safety of low‐acid foods as they are
a perfect vehicle for food spoilage and/or human infection. For spore inactivation, the …

The main problem on a global scale is the demand for functional foods among consumers in
terms of healthy diets and wellbeing. In this context, high-pressure homogenization (HPH) is …

Bacterial spores have a strong resistance to both chemical and physical hurdles and create
a risk for the food industry, which has been tackled by applying high thermal intensity …

Sub-lethal high-pressure homogenization treatments applied to Lactobacillus paracasei A13
demonstrated to be a useful strategy to enhance technological and functional properties …

Lethality rates of Bacillus subtilis, Geobacillus stearothermophilus, Alicyclobacillus
acidoterrestris, and Aspergillus niger spores were studied into phosphate-buffer saline …

This study investigated the protein changes in goat milk during the homogenization process
using label-free quantification. We quantified 310 and 315 proteins in the control group (CG) …