The objective of this review has been to disclose collected information on benefits and risks
of selected “less-than–sterilizing” processes applied to control microbial hazards in food that …

High hydrostatic pressure (HHP) is a cutting‐edge processing technology attracting
research and industrial interest in the food sector due to its potential to produce …

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 …

Capability of thyme natural antimicrobials (NAs) to reduce the intensity of high pressure
processing (HPP) and enhance the inactivation of Listeria monocytogenes in fresh cheese …

Consumer-driven products have kept the food industry at the forefront of technological
innovations. For example, the redefinition of the once accepted compromise between …

The food industry has long attempted to find adequate means for transforming agricultural
produce into a suitable form for human consumption with enhanced safety and marginal cost …

In this study, different dairy products such as ice cream, yoghurt, white pickled cheese, and
fermented acidophilus milk were manufactured by using either Lactobacillus acidophilus …

In this study we evaluated the application of different high pressure (HP) treatments (200–
500 MPa at 14° C for 10 min) to industrial sized semi-hard cheeses on day 7, with the aim of …

This book covers recent developments in types, classifications, and genetic traits of
indigenous milk microorganisms and dairy starter cultures. It also discusses biochemical …

White‐brined cheeses were subjected to high‐pressure processing (HPP) at 50, 100, 200,
and 400 MPa at 22° C for 5 and 15 min and ripened in brine for 60 d. The effects of pressure …