The last two decades saw a steady increase of high hydrostatic pressure (HHP) used for
treatment of foods. Although the science of biomaterials exposed to high pressure started …

Endospores of Bacillus spp., especially Bacillus subtilis, have served as experimental
models for exploring the molecular mechanisms underlying the incredible longevity of …

High hydrostatic pressure (HHP) processing as a novel non-thermal method has shown
great potential in producing microbiologically safer products while maintaining the natural …

The use of high hydrostatic pressures (HHP) for food processing is finding increased
application within the food industry. One of the advantages of this technology is that because …

In the last 2 decades, consumer demand for fresher, higher quality, and safer food has
promoted research on nonthermal methods of food preservation for the inactivation of …

Membranes lipids are one of the most adaptable molecules in response to perturbations.
Even subtle changes of the composition of acyl chains or head groups can alter the packing …

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

Scope of Deliverables: This section covers high pressure processing as an alternative
technology for preservation of foods. It includes critical process factors, their effect on …

High pressure processing (HPP) allows the decontamination of foods with minimal impact
on their nutritional and sensory features. The use of HPP to reduce microbial loads has …

The benefits of high pressure processing (HPP) for microbial inactivation in food production
include reduced thermal treatment and minimized effects on sensory and nutritional profiles …