This review presents a comprehensive understanding of the dynamics of the
microorganisms in milk and their growth and the heat treatments used to minimize their …

Food loss and waste is a major concern in the United States and globally, with dairy foods
representing one of the top categories of food lost and wasted. Estimates indicate that in the …

Tropomyosin (TM) is a major allergen in crustaceans, which often causes allergy and is fatal
to some consumers. Currently, the most effective treatment is to avoid ingesting TM …

Background: Milk is one of the most easily adulterated foods, and the fact that its milk
composition is influenced by factors such as animal species and processing methods makes …

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 …

The quality and safety of food products are the two factors that most influence the demands
made by consumers. Contractual food sterilization and preservation methods often result in …

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 …

High hydrostatic pressure (HHP) treatment induces structural changes in bovine milk
proteins depending on factors such as the temperature, pH, concentration, decompression …

Countries with an established dairy tradition consume milk, milk powder, yoghurt and butter
directly or as an ingredient; however, in countries without this tradition the lack of familiarity …

The safety, shelf life, and quality of fresh cow milk treated using industrial High-Pressure
Processing (HPP) treatment at 600 MPa for 10 min was studied to identify the novelty of this …