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 …

Obscure hazards and insufficient knowledge regarding foodborne threats make food safety
an important issue. Foodborne threats can disrupt markets and can lead to substantial …

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

The use of high hydrostatic pressures (HHP) for food processing is finding increased
application within the food industry. One of the advantages of this technology is that because …

High hydrostatic pressure has the potential to produce high quality foods that are
microbiologically safe and with an extended shelf‐life. Micro‐organisms vary in their …

In the last 2 decades, consumer demand for fresher, higher quality, and safer food has
promoted research on nonthermal methods of food preservation for the inactivation of …

High pressure processing (HPP) at refrigeration, ambient or moderate heating temperature
can inactivate pathogenic and spoilage microorganisms with fewer changes to product …

High pressure processing can be used for sterilisation of food products if applied at elevated
temperatures and using the temperature increase due to adiabatic compression. By …

The effect of some process and product factors (addition of olive oil, high pressure
homogenisation, subsequent thermal or high pressure pasteurisation) on β-carotene …

Recent years have shown a tremendous increase in consumer demands for healthy, natural,
high‐quality convenience foods, especially within the fish and seafood sector. Traditional …