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 …

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

High-pressure processing (HPP) is a novel technology for the production of minimally
processed food products with better retention of the natural aroma, fresh-like taste, additive …

High hydrostatic pressure (HHP) processing as a novel non-thermal method has shown
great potential in producing microbiologically safer products while maintaining the natural …

Polyphenol oxidase (PPO) is thought to be a threat to the food industry because it initiates
the browning reaction during fruit and vegetables processing. Therefore, thermal and non …

Background Legume pulses are one of the most versatile and nutritious protein sources with
bioactive dietary ingredients. Utilizing innovative nonthermal technologies in legume …

High hydrostatic pressure (HHP) process, as a nonthermal process, can be used to
inactivate microbes while minimizing chemical reactions in food. In this regard, a HHP level …

High pressure processing (HPP) allows the decontamination of foods with minimal impact
on their nutritional and sensory features. The use of HPP to reduce microbial loads has …

Background Probiotic foods containing beneficial microorganisms have been in demand
due to improved digestion and gut environment upon consumption. Since thermal …

Pickering emulsions are increasingly preferred over typical surfactant-based emulsions due
to several advantages, such as lower emulsifier usage, simplicity, biocompatibility, and …