The last two decades saw a steady increase of high hydrostatic pressure (HHP) used for
treatment of foods. Although the science of biomaterials exposed to high pressure started …

Twenty‐five years ago, it was found that a significant fraction of the starch present in foods is
not digested in the small intestine and continues to the large intestine, where it is fermented …

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 …

To tailor the properties and enhance the applicability of starch, various ways of starch
modification have been practiced. Among them, physical modification methods …

Dramatically restructured, more than double in size, the second edition of the Food
Properties Handbook has been expanded from seven to 24 chapters. In the more than ten …

Starch in native form has limited application due to functional and physicochemical
characteristics. To overcome these limitations, starch can be modified by non-thermal …

The aggregation of proteins is of fundamental relevance in a number of daily phenomena,
as important and diverse as blood coagulation, medical diseases, or cooking an egg in the …

High hydrostatic pressure (HHP), pulsed electric fields (PEFs), ultrasound (US), and cold
plasma (CP) are emerging technologies that have already found application in the food …

Polyphenol oxidase (PPO) is thought to be a threat to the food industry because it initiates
the browning reaction during fruit and vegetables processing. Therefore, thermal and non …

In the whole food production chain, from the farm to the fork, food manufacturing steps have
a large environmental impact. Despite significant efforts made to optimize heat recovery or …