High pressure processing (HPP) has emerged as a commercially viable food manufacturing
tool that satisfies consumers' demand for mildly processed, convenient, fresh-tasting foods …

Obscure hazards and insufficient knowledge regarding foodborne threats make food safety
an important issue. Foodborne threats can disrupt markets and can lead to substantial …

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

It has been nearly a decade since the third edition of Engineering Properties of Foods was
published, and food structure/microstructure remains a subject of research interest. In fact …

The application of emerging, novel processing techniques such as high hydrostatic pressure
or pulsed electric fields can be utilized to replace, enhance or modify conventional …

The benefits of high pressure processing (HPP) for microbial inactivation in food production
include reduced thermal treatment and minimized effects on sensory and nutritional profiles …

High pressure processing can be used for sterilisation of food products if applied at elevated
temperatures and using the temperature increase due to adiabatic compression. By …

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 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 …