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 …

Abstract High-pressure processing (HPP), microwaves (MW) and ultrasound (US) are used
for pasteurization with minimum heat input. They also alter physico-chemical properties of …

Milk and yogurt are important elements of the human diet, due to their high nutritional value
and their appealing sensory properties. During milk processing (homogenization …

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 …

Effects of high pressure (HP) on average casein micelle size and denaturation of α-
lactalbumin (α-la) and β-lactoglobulin (β-lg) in raw skim bovine milk were studied over a …

Breast milk is a unique bioactive substance essential to the development of the newborn's
immature immune and digestive systems. In preterm infants, there are specific benefits …

Interest in high-pressure (HP) applications on milk and dairy products has recently
increased. Pressures between 300 and 600 MPa have shown to be an effective method to …

High pressure (HP) treatment has significant and, in many cases, unique effects on many
constituents of milk. The structure of casein micelles is disrupted and the whey proteins, α …

The inferior thermal-stability of collagen hinders its extensive application in food industry,
including edible packaging. To improve the thermal-stability and mechanical properties of …

High‐pressure processing (HPP) is a non‐thermal treatment in which, for microbial
inactivation, foods are subjected to isostatic pressures (P) of 400–600 MPa with common …