Key determinants for the development of an allergic response to an otherwise 'harmless'
food protein involve different factors like the predisposition of the individual, the timing, the …

Alternative methods for improving traditional food processing have increased in the last
decades. Additionally, the development of novel dairy products is gaining importance due to …

Anthocyanins (ACN) are natural pigments that produce bright red, blue, and purple colors in
plants and can be used to color food products. However, ACN sensitivity to different factors …

Natural cross-linkers are extensively employed due to their low toxicity and biocompatibility
benefits. Genipin acts as a precursor for producing blue colorants. The formation of these …

Background Milk and dairy products are among the most important protein sources for
humans. During the processing of these products, applied thermal treatments often induce …

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 …

Background Shrimp, belonging to the class Malacostraca and specifically to the order
Decapod, is a common species in crustaceans with abundant nutrients, such as protein …

Thermal treatment has always been the processing method of choice for food treatment in
order to make it safe for consumption and to extend its shelf life. Over the past years non …

MicroRNAs (miRNAs) are small gene-regulatory noncoding RNA that are highly enriched in
cow milk. They are encapsulated in different extracellular vesicle (EV) subsets that protect …

Quality of whole milk pasteurized by high hydrostatic pressure processing (HPP: 600 MPa
for 5 min) or HPP combined with microfiltration (MF+ HPP) were compared with two …