High pressure processing is a mild preservation process that inactivates pathogenic and
spoilage micro-organisms in food products, but preserves the fresh characteristics of a …

The effect of high pressure processing (300 and 600 MPa) combined with mild heat
treatment (55 and 75° C) on the colour parameters, anthocyanin content, and sensory …

The aim of food processing techniques involves preservation and shelf-life extension of the
food product, which includes thermal processing methods like pasteurization, sterilization …

The first commercial product manufactured with high-pressure processing (HPP) was
introduced in the 1990s. Since then, the applications of HPP have overwhelmingly …

Sažetak Proces obrade visokim hidrostatskim tlakom, kao netoplinski proces, se koristi za
inaktivaciju mikroorganizama uz minimalnu preinaku same namirnice. Postiže se jednaki …

Fresh medicine is the use of fresh Chinese herbs after mining. The aim of the present work
was to investigate the feasibility of ultra-high-pressure processing in the fresh medicine field …

Os fungos filamentosos termorresistentes (FFT) são os principais deteriorantes de frutas e
derivados. Os FFT mais comumente estudados e relacionados com esses casos, pertencem …

High-pressure processing (HPP) is a novel technology that involves the application of
pressure in the range of 100–1,000 MPa. HPP can be utilized in many food processing …

High hydrostatic pressure processing, as a non-thermal process, is used for inactivation of
microorganisms with minimum conversion of the food itself. An equivalent standard of food …