Background Food technology has played a crucial role since the beginning of human
civilization. Throughout the centuries, the evolution of food processing has led to an …

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 …

This paper provides an overview of alternatives to conventional thermal treatments and a
review of the literature on fruit-juice processing for three key operations in fruit-juice …

Bioactive compounds in food can have high impacts on human health, such as antioxidant,
antithrombotic, antitumor, and anti‐inflammatory activities. However, many of them are …

Abstract Ultra High-Pressure Homogenization treatments at 300 MPa with inlet temperatures
(Ti) of 55, 65, 75 and 85° C were applied to commercial Ultra High Temperature treated …

High‐pressure processing (HPP) is a mild technology alternative to thermal pasteurization
and sterilization of different food products. HPP has emerged to provide enormous benefits …

Although, the High Hydrostatic Pressure (HHP) technology has been gaining gradual
popularity in food industry since last two decades, intensive research is needed to explore …

Listeria monocytogenes has been regarded as an emerging food pathogen responsible for
listeriosis, a serious disease given its high mortality rate. The need for better food processing …

Formation of highly resistant spores is a concern for the safety of low‐acid foods as they are
a perfect vehicle for food spoilage and/or human infection. For spore inactivation, the …

La carne es una matriz rica en nutrientes que proporciona un entorno adecuado para la
proliferación de diversos microorganismos, deteriorantes y patógenos. Dentro de estos …