Immunoglobulins form an important component of the immunological activity found in milk
and colostrum. They are central to the immunological link that occurs when the mother …

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

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 …

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 …

High-pressure processing (HPP) is a nonthermal process capable of inactivating and
eliminating pathogenic and food spoilage microorganisms. This novel technology has …

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 …

High pressure processing (HPP) is an interesting non-thermal technology that involves the
sterilization of food by the mean of ultra-high pressures, which lead to extending the shelf life …

This paper highlights some of the common problems and pitfalls that may be encountered by
a researcher conducting high-pressure microbial inactivation studies. One of the unique …

Holder pasteurisation has traditionally been used in human milk banks to inactivate the
pathogenic microorganisms and part of the commensal flora that are potentially present in …

The objective of this study was to assess the influence of pressure-assisted thermal
sterilization (PATS) on nutrients and quality of pumpkin, butternut squash, pea, beetroot, and …