Milk and milk products have been utilized by humans for many thousands of years. With the
advent of metagenomic studies, our knowledge on the microbiota of milk and milk products …

Consumers demand high quality foods, which are fresh, tasty and nutritious; this has created
considerable interest in the development of new food processing techniques. Presently, non …

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 …

Under high pressure processing (HPP) treatment conditions commonly used in the food
industry, most cheese-borne pathogenic bacteria and spoilage microorganisms are …

Acrylamide was not detected after high hydrostatic pressure (HHP) of four different table
olive varieties (Azeitera, Carrasqueña, Conserva de Elvas, and Morisca). Hydroxytyrosol …

Acrylamide and phenolic compounds on both fresh and cooked olives were monitored by
HPLC/MS-MS and reversed-phase-HPLC methods along different procedures: elaboration …

The objective of this work was to evaluate the inactivation induced by ultra high pressure
homogenisation (UHPH) of Staphylococcus aureus ATCC 13565 and Staphylococcus …

The aim of this work was to evaluate the bactericidal efficacy of ultrahigh-pressure
homogenization (UHPH) against Listeria innocua ATCC 33090 inoculated into milk and …

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

The aim of this work was to evaluate the efficacy of ultrahigh-pressure homogenization
(UHPH) for inactivation and/or sublethal injury of two strains of Escherichia coli (O58: H21 …