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 …

High pressure processing (HPP) is an interesting non-thermal technology that involves the
sterilization of food by the mean of ultra-high pressures, which lead to extending the shelf life …

Consumer trends towards shelf-stable, safe, more natural and free from additives foods
drove the need to investigate the commercial application of non-thermal food processing …

High-pressure processing (HPP) is a novel, non-thermal food processing technology.
Processing of foods by this method offers an alternative to thermal processing as it is carried …

Abstract High Pressure Processing (HPP) is an emerging process technique which makes
food safer and extends its shelf life. Unlike most conventional heat treatments, it is a non …

Essentials & Applications of Food Engineering provides a comprehensive understanding of
food engineering operations and their practical and industrial utility. It presents pertinent …

Purpose Various conventional and novel technologies have been investigated to address
the problems of food safety and quality. However, every technique is associated with some …

The lethal effect of high hydrostatic pressure processing (HPP), expressed as D-value, on
some common pathogens found in low salt white brined cheese was studied. Pasteurised …

The ten chapters of this textbook, written in a simple but scientific language, encompass all
the non-thermal treatments in-depth, from basic concepts to technological advances. The …

Sažetak Proces obrade visokim hidrostatskim tlakom, kao netoplinski proces, se koristi za
inaktivaciju mikroorganizama uz minimalnu preinaku same namirnice. Postiže se jednaki …