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 has become an industrial reality, and although there are still many
aspects under research, today it is possible to buy high-pressurized products in many …

It has been nearly a decade since the third edition of Engineering Properties of Foods was
published, and food structure/microstructure remains a subject of research interest. In fact …

The level of quality that food maintains as it travels down the production-to-consumption
path is largely determined by the chemical, biochemical, physical, and microbiological …

Milk is a nutritious perishable product having a short shelf-life owing to the occurrence of
spoilage bacteria in it. This has led to an increasing demand for ensuring safety through milk …

The responses of Escherichia coli K12 to sonication, manosonication (MS),
thermosonication (TS), and manothermosonication (MTS) treatments were investigated at …

The effects of high pressure processing,(HPP) applied within 100 to 600 MPa for 1 s to 20
min at ambient temperature (30±2° C), on the color, biochemical characteristics and …

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 …

The relationship between a loss of viability and several morphological and physiological
changes was examined with Escherichia coli strain J1 subjected to high-pressure treatment …

Neosartorya fischeri is a mould that spoils acid foods and can produce mycotoxins. In this
work, the efficacy of high pressure processing (HPP, 600 MPa) and power ultrasound (24 …