High pressure processing (HPP) has emerged as a commercially viable food manufacturing
tool that satisfies consumers' demand for mildly processed, convenient, fresh-tasting foods …

The importance and challenges presented by Bacillus spores in the food industry are briefly
outlined with a focus on Bacillus cereus. The structure and the mechanism of resistance …

The benefits of high pressure processing (HPP) for microbial inactivation in food production
include reduced thermal treatment and minimized effects on sensory and nutritional profiles …

High pressure processing is a food processing method which has shown great potential in
the food industry. Similar to heat treatment, high pressure processing inactivates …

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 …

Consumers have a growing preference for convenient, fresh-like, healthy, minimal-
processed food products with natural flavor and taste and extended shelf-live. High pressure …

Alternative food preservation technologies include substitutes to heating methods that may
have benefits that include reduction of energy consumption. High‐pressure processing …

Influence of high pressure processing (HPP) at 450 and 600 MPa, 30° C for various holding
times (0, 30, 60,180, 300 and 600 s) on almond milk amandin was investigated. The …

The degradation of anthocyanins (pelargonidin-3-glucoside) in a strawberry paste during
high-temperature/high-pressure treatments was investigated over a temperature range of 80 …

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 …