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 …

This work examines the effect of HPP at 200 MPa/25° C/1 min (HPP-200) as pretreatment on
whole-peeled orange fruits from ordinary'Navel'and red-fleshed'Cara Cara'sweet oranges …

High hydrostatic pressure represents the most successful case of industrial implementation
of a novel nonthermal technology, based on intensive basic and applied research during the …

Effects of high hydrostatic pressure (100, 200, and 400 MPa) and soaking solution (citric
acid, calcium chloride, ascorbic acid, and distilled water) on proximate composition …

High-pressure treatments combined with crossflow microfiltration were used to obtain citrus
concentrates enriched in carotenoids. The aim of this study was to investigate the effect of …

Coffee (Coffea arabica L.) is one of the most popular and widely consumed products
throughout the world, mainly due to its taste, aroma, caffeine content, and natural …

High-pressure processing (HPP) represents a sustainable and gentle preservation
technique. Since the effects of processing parameters are still poorly reported for lipophilic …

The candied kidney bean contains a vital bioactive compound called γ-aminobutyric acid
(GABA), which could be easily lost in the traditional producing processes like soaking …

High hydrostatic pressure (HHP) is a nonthermal technology for food preservation that has
gained consumer and industry attention because of the increased shelf life and high quality …

High pressure processing (HPP) represents a non-thermal preservation technique for the
gentle treatment of food products. Information about the impact of HPP on lipophilic food …