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

Consumers increasingly demand convenience foods of the highest quality in terms of
natural flavor and taste, and which are free from additives and preservatives. This demand …

Completely revised, this third edition of a bestseller incorporates findings to present readers
with a complete overview of foodborne listeriosis, including information on listeriosis in …

High pressure processing (HPP) is an alternative mild-technology used in the past decades
to sterilize and pasteurize food matrices such as meat and seafood. HPP obeys …

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 (HPP) allows the decontamination of foods with minimal impact
on their nutritional and sensory features. The use of HPP to reduce microbial loads has …

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 …

The goal of food processing is to produce a safe, wholesome product that has a suitable
shelf life and is acceptable to the consumer. Food manufacturers rely on a variety of …

This review focuses on the responses of microbial spores to food processes that incorporate
high hydrostatic pressures. While the majority of information deals with spores of Bacillus …

Conventional thermal processes have been very reliable in offering safe sterilized meat
products, but some of those products are of questionable overall quality. Flavor, aroma, and …