Ultrahigh Pressure (UHP) offers interesting possibilities for food processing ranging from
extraction of plant compounds, restructuring foods and rapid formation of small ice crystals …

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

A lot of research in the field of food science has focused on new preservation technologies
but very few of these methods have been implemented by the food industry until now. This …

Thermal pasteurization is a well known and old technique for reducing the microbial count of
foods. Traditional thermal processing, however, can destroy heat-sensitive nutrients and …

High-pressure processing, ionizing radiation, pulsed electric field and ultraviolet radiation
are emerging preservation technologies designed to produce safe food, while maintaining …

The purpose of this review is to describe the antibacterial properties and mode of action of
lysozyme against Gram-positive and Gram-negative bacteria, and to provide insight in the …

The increasing consumer demand for 'fresh‐like'foods has led to much research effort in the
last 20 years to develop new mild methods for food preservation. Nonthermal methods allow …

Pressures between 10 and 100 MPa can exert powerful effects on the growth and viability of
organisms. Here I describe the effects of elevated pressure in this range on mesophilic …

“Bacteria have evolved adaptive networks to face the challenges of changing environments
and to survive under conditions of stress. Therefore, the efficiencies of inactivation and …

In his memorable book published in 1949, The Physics of High Pressure, 1 Bridgman states
that “it is a well-known result of thermodynamics that a substance is only completely …