Nowadays, thermal treatments are used for extending the shelf-life of vegetable and fruit
products by inactivating microorganisms and enzymes. On the other hand, heat treatments …

Interest in high homogenization pressure technology has grown over the years. It is a green
technology with low energy consumption that does not generate high CO2 emissions or …

High-pressure homogenization (HPH) is one of the food-processing methods being tested
for use in food preservation as an alternative to pasteurization. The effects of the HPH …

Modern consumers have been paying attention to safe, nutritious, and minimally processed
foods with fresh-like quality attributes. Fruits and vegetable products are the storehouses of …

Storage temperature plays a very important role in the flavor development of fermented
beverages. In this study, fermented persimmon beverage was stored for one year to study …

Devices of human-based senses such as e-noses, e-tongues and e-eyes can be used to
analyze different compounds in several food matrices. These sensors allow the detection of …

High-pressure homogenization (HPH) is considered an innovative and modern method of
processing and preserving liquid and semi-liquid foods. The aim of this research was to …

High‐pressure homogenization (HPH) and ultrahigh‐pressure homogenization (UHPH) are
emerging food processing techniques for stabilizing emulsions and food components under …

This paper, discussed the high-pressure homogenization (HPH) method for the preparation
of large-leaf yellow tea polysaccharide conjugates (LYTP), and the effects of LYTP on …

The effects of high hydrostatic pressure (HHP) compared to thermal pasteurization (TP) were
studied in healthy citrus-maqui beverages. The impact of the processing technologies on the …