Effect of HHP and UHPH High-Pressure Techniques on the Extraction and Stability of Grape and Other Fruit Anthocyanins

A Morata, JM Del Fresno, M Gavahian, B Guamis… - Antioxidants, 2023 - mdpi.com
The use of high-pressure technologies is a hot topic in food science because of the potential
for a gentle process in which spoilage and pathogenic microorganisms can be eliminated; …

Ultrasound as an alternative for pasteurization of cashew nut milks: Improvements in the rheological and technological properties, fatty acid profile and acceptance

IC da Silveira Maia, EBC Macedo, LP dos Santos… - Food Bioscience, 2025 - Elsevier
Ultrasound is a non-thermal technology that can be used as an alternative to pasteurization.
Cashew nut milk (CNM) was processed using pasteurization (PAST, 85° C, 30 min) or …

Development of novel lactose‐free Tigernut milk pudding with no added sugar and determination of physicochemical and organoleptic attributes

SP Kalahal, M Gavahian, J Lin - International Journal of Food …, 2024 - Wiley Online Library
Developing health‐oriented novel products (eg no sugar added for diabetes and lactose‐
free for lactose intolerance) supports diverse consumer needs, promotes healthier eating …

Effect of processing Verdejo grape must by UHPH using non-Saccharomyces yeasts in the absence of SO 2

C Escott, C Vaquero, JM del Fresno, A Topo… - Sustainable Food …, 2024 - pubs.rsc.org
Ultra-High Pressure Homogenization (UHPH) is an emerging non-thermal technology that
can eliminate wild microorganisms from grape juice facilitating the use of non-competitive …

PENGARUH ULTRA HIGH PRESSURE HOMOGENIZATION TERHADAP KARAKTERISTIK MIKROORGANISME DAN SIFAT FISIKOKIMIA SUSU NABATI

NE Serullo, MM Suprijono - ZIGMA, 2024 - jurnal.wima.ac.id
Susu nabati merupakan produk sari minuman hasil ekstraksi bahan pangan nabati, seperti
serealia, kacang-kacangan, dan umbi-umbian. Aplikasi Ultra High Pressure …