The use of non-thermal processing technologies has been on the surge due to ever
increasing demand for highest quality convenient foods containing the natural taste & flavor …

Over a course of centuries, various food processing technologies have been explored and
implemented to provide safe, fresher-tasting and nutritive food products. Among these …

Immunoglobulins form an important component of the immunological activity found in milk
and colostrum. They are central to the immunological link that occurs when the mother …

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

The application of pulsed electric field (PEF) technology as a non-thermal cell membrane
permeabilization treatment, was widely demonstrated widely to be effective in microbial …

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 …

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 …

Solution-phase hydrogen/deuterium exchange (HDX) coupled to mass spectrometry (MS) is
a widespread tool for structural analysis across academia and the biopharmaceutical …

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 …

Background High pressure (HP) is an effective technology in food preservation. However, in
fish, changes in appearance, texture, and chemical composition of the meat can be …