Obscure hazards and insufficient knowledge regarding foodborne threats make food safety
an important issue. Foodborne threats can disrupt markets and can lead to substantial …

Fruit and vegetable juices and beverages are generally preserved by thermal processing,
currently being the most cost‐effective means ensuring microbial safety and enzyme …

Fruit and vegetable juices are rich sources of nutrients that support microbiological growth
and ultimately undergo rapid deterioration of safety and quality. The loss of nutritional quality …

In recent years, there has been a growing interest in the design of novel nonthermal
processing systems that minimally modify sensory, nutritional, and functional properties of …

High pressure homogenization (HPH) is a non-thermal technology that has been widely
studied as a partial or total substitute for thermal food processing. Although the aspect of …

The effect of high pressure homogenization (HPH) on pH, total soluble solid, color, particle
size distribution (PSD), microstructure, ζ-potential, water soluble pectin, apparent viscosity …

Interest in high homogenization pressure technology has grown over the years. It is a green
technology with low energy consumption that does not generate high CO2 emissions or …

High pressure homogenization (HPH) is a non-thermal technology that has been widely
studied as a partial or total substitute for the thermal processing of food. Although microbial …

The challenge of maintaining both quality and safety in the thermal processing of foods
results from the degradation of heat-sensitive quality attributes during processing. The editor …

The purpose of this study was to evaluate the effect of ultra high pressure homogenization
(UHPH) treatments on bioactive compounds and antioxidant activity of orange juice. Fresh …