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 …

Commercial refrigeration comprises food freezing and conservation in retail stores and
supermarkets, so, it is one of the most relevant energy consumption sectors, and its …

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

Fresh watermelon juice was treated at 90° C by hot‐water (HW) and ohmic (OH) treatment
(with SS: 316 electrodes) for 15, 30, 45 and 60 sec. PPO activity was reduced to 36.15 and …

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 …

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

Preliminary studies at lab-scale have shown that hyperbaric storage at room temperature
(HS-RT) allows preserving safety and quality of perishable foods for at least 15 days at …

Hyperbaric storage (HS) of raw watermelon juice, up to 10 days at 50, 75, and 100 MPa at
variable/uncontrolled room temperature (18–23° C, RT) was studied and compared with …

From 2012, the preservation of food products under pressure has been increasingly studied
and the knowledge acquired has enlarged since several food products have been studied at …

Hyperbaric storage (HS) of raw watermelon juice, at 50, 62.5 and 75 MPa, at temperatures of
10, 15 and≈ 25° C (room temperature, RT), was studied to evaluate shelf-life comparatively …