A growing number of consumers opt for plant-based milk substitutes for medical reasons,
like cow's milk protein allergy (CMPA), lactose intolerance (LI), or as a lifestyle choice. Plant …

Exactly six-hundred (600) scientific articles that report milk and milk products' color results in
scientific journals in the last couple of decades were reviewed. Thereof, the greatest part of …

This study aimed to evaluate the effects of added jujube polysaccharide (JP) and Lycium
barbarum polysaccharide (LBP) on the texture, rheological properties, and microstructure of …

High pressure (HP) treatment was applied to Kabouli chickpeas to reduce soaking time and
anti-nutritional factors, and enhance their quality. Chickpeas were subjected to HP treatment …

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 …

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

This review highlights the current knowledge on gelation of hydrocolloids induced by high
pressure processing (HPP) of dairy products. Pressure-induced gelation of single systems …

High pressure processing is a non-thermal method for preservation of various foods while
retaining nutritional value and can be utilised for the development of ready-to-eat products …

Different non-thermal technologies have been proposed to extend the shelf-life of solid food
products, high-pressure processing (HPP) being one of the emerging technologies which …

BACKGROUND A study was conducted to investigate the impact of high pressure (450 and
600 MPa at 30° C) and thermal (72, 85 and 99° C at 0.1 MPa) treatments on dispersive and …