Over a course of centuries, various food processing technologies have been explored and
implemented to provide safe, fresher-tasting and nutritive food products. Among these …

Minimally processed fruits and vegetables are one of the major growing sectors in food
industry. This growing demand for healthy and convenient foods with fresh-like properties is …

Abstract Background Hyperbaric Storage (HS) is a food preservation methodology that
stores foods for long periods inside vessels at pressure levels above atmospheric pressure …

Microbial contamination affects beverages' lifetime, quality, and safety. Cucumber crops are
seasonally spoiled because of the overproduction. The current study aimed to maximize the …

Opuntia fruits are recognized for their richness in nutrients and in bioactive compounds,
being also highly appreciated by consumers as a juice. Nevertheless, without further …

Watermelon (Citrullus lanatus) consists of high moisture content and is favoured for its juice
products. The popular fruit has a tempting taste, sweet aroma and attractive flesh colour. It is …

Abstract Hyperbaric storage (HS; 50–75 MPa) at room temperature (25–37° C) was
evaluated using Atlantic salmon (Salmo salar), and compared to refrigeration (4° C, RF). HS …

Microencapsulated resveratrol (RSV) is a pertinent ingredient in functional foods to be used
in the prevention and management of cardiovascular diseases. Gamma-cyclodextrin (γ-CD) …

Volatile compounds are responsible for juice flavor and aroma characteristics. How volatile
components in cucumber juice are affected by heating, storage, and mix with aromatic herbs …

The effects of hyperbaric storage (HS, 50–100 MPa) at room temperature (RT) on
endogenous and inoculated pathogenic surrogate vegetative bacteria (Escherichia coli …