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 …

Highlights•High-pressure processing has emerged as a commercially viable
technology.•High-pressure process development paves the way for creative product …

High‐pressure processing (HPP) is a non‐thermal treatment in which, for microbial
inactivation, foods are subjected to isostatic pressures (P) of 400–600 MPa with common …

The processing of selected foods by nonthermal technologies is gaining relevance in the
food industry because, in many cases, the final product keeps the nutritional value and other …

High-pressure processing (HPP) and pulsed electric fields (PEF) are recognized as non-
thermal, intensified technologies to sustainably recover high-added-value compounds …

Consumers' quest for healthier, locally produced foods, renders the demand for these
products increasingly prominent. The purpose of the present work was to evaluate the …

Identifying equivalent processing conditions is critical for the relevant comparison of food
quality attributes. This study investigates equivalent processes for at least 5‐log reduction of …

It is within the human being to judge and estimate characteristics observed in nature, and
then, often using numerical values, assign them to different scales and rank them to different …

This study aimed to investigate the physicochemical attributes of soluble dietary fibers
(SDFs) of grape, which were isolated after enzymatic (using cellulase [0.1 MPa/60° C/30 …

Egg yolk is a highly effective natural emulsifier used in various food products. Its emulsifying
properties are influenced by food product chemical conditions, and processing methods …