The last two decades saw a steady increase of high hydrostatic pressure (HHP) used for
treatment of foods. Although the science of biomaterials exposed to high pressure started …

It is well known that spore germination and inactivation can be achieved within a broad
temperature and pressure range. The existing literature, however, reports contradictory …

High‐pressure thermal sterilization (HPTS) and ultra‐high‐pressure homogenization
(UHPH) are two emerging sterilization techniques that have not been implemented in the …

The challenge of maintaining both quality and safety in the thermal processing of foods
results from the degradation of heat-sensitive quality attributes during processing. The editor …

High-pressure processing (HPP) of food utilizes elevated pressures with or without
combination of heat to inactivate harmful pathogens and spoilage microorganisms in their …

The efficacy of pressure–heat treatment was evaluated for the inactivation of Bacillus cereus
spores in cooked rice. The spores of B. cereus ATCC 9818 were inoculated (1.1× 10 8 …

Role of packaging barrier properties and storage conditions on pressure-assisted thermally
processed (PATP) carrot quality were investigated. Samples were packaged in pouches …

After harvesting, pathogens can infect fresh vegetables in different ways. Pathogenic
bacteria associated with fresh vegetables can cause widespread epidemics associated with …

The efficacy of a pressure–ohmic–thermal sterilization (POTS) for Bacillus amyloliquefaciens
and Geobacillus stearothermophilus spore inactivation was investigated. Spores (2.5× 10 8 …

Fresh carrot juice presents nutritional and organoleptic qualities which have to be
preserved. However, it is a fast perishable beverage, and its low-acidic pH promotes the …