Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety
K Aganovic, C Hertel, RF Vogel… - … Reviews in Food …, 2021 - Wiley Online Library
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 …
treatment of foods. Although the science of biomaterials exposed to high pressure started …
Effects of nonthermal physical processing technologies on functional, structural properties and digestibility of food protein: A review
J Pan, Z Zhang, BK Mintah, H Xu… - Journal of Food …, 2022 - Wiley Online Library
This review assesses the nonthermal physical processing technologies for protein
modification. The review also discusses the structural, functional, and digestibility attributes …
modification. The review also discusses the structural, functional, and digestibility attributes …
[HTML][HTML] Unraveling the effect of storage duration on antioxidant properties, physicochemical and sensorial parameters of ready to serve Kinnow-Amla beverages
The experimental work on ready to serve Kinnow-Amla beverage was conducted to check
the effect of storage duration on sensorial, physicochemical and antioxidant properties …
the effect of storage duration on sensorial, physicochemical and antioxidant properties …
Effect of high pressure processing and water activity on pressure resistant spoilage lactic acid bacteria (Latilactobacillus sakei) in a ready-to-eat meat emulsion model
NBM Ferreira, MI Rodrigues, M Cristianini - International journal of food …, 2023 - Elsevier
The main use of High Pressure Processing (HPP) in food processing is microorganism
inactivation, and studies demonstrated that the characteristics of matrix and microorganisms …
inactivation, and studies demonstrated that the characteristics of matrix and microorganisms …
Current technology readiness levels (TRL) of nonthermal technologies and research gaps for improved process control and integration into existing production lines
E Ebert, K Aganovic - Nonthermal Processing in Agri-Food-Bio Sciences …, 2022 - Springer
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 …
then, often using numerical values, assign them to different scales and rank them to different …
[HTML][HTML] Assessing the pressure resistance of Escherichia coli O157: H7, Listeria monocytogenes and Salmonella enterica to high pressure processing (HPP) in citric …
M González-Angulo, V Serment-Moreno… - Food Research …, 2021 - Elsevier
Despite the commercial success of high pressure processing (HPP) in the juice industry,
some regulatory agencies still require process validation. However, there is a lack of …
some regulatory agencies still require process validation. However, there is a lack of …
Influence of High-Pressure Processing and Microbial Transglutaminase on the Properties of Pea Protein Isolates
RP Queirós, N Moreira, CA Pinto, LG Fidalgo… - Macromol, 2024 - mdpi.com
This study investigated the effects of high-pressure processing (HPP; 600 MPa/15 min) and
microbial transglutaminase-catalyzed (MTG; 30 U· g of protein− 1) crosslinking on the …
microbial transglutaminase-catalyzed (MTG; 30 U· g of protein− 1) crosslinking on the …
Modeling the protective effect of water activity of a meat emulsion matrix model on Listeria monocytogenes inactivation by high pressure processing
NBM Ferreira, MI Rodrigues, M Cristianini - Food Control, 2025 - Elsevier
Abstract High Pressure Processing (HPP) stands out as an effective preservation method for
deactivating L. monocytogenes, a primary concern for both public health and the food …
deactivating L. monocytogenes, a primary concern for both public health and the food …
Acid adaptation increased the resistance of Escherichia coli O157:H7 in bok choy (Brassica rapa subsp. chinensis) juice to high-pressure processing
A Koo, V Ghate, W Zhou - Applied and Environmental …, 2023 - Am Soc Microbiol
The adaptive response of Escherichia coli O157: H7 to acid stress, a major stressor in juice
processing environments, has been shown to confer cross-resistance against pasteurization …
processing environments, has been shown to confer cross-resistance against pasteurization …
[HTML][HTML] Exploring the effects of high pressure processing on the quality of craft beer at an industrial scale
This study evaluated the potential of High Pressure Processing (HPP) to improve the quality
and shelf-life of beer in 20-L PET kegs. India Pale Ale (IPA) and Blonde Ale alcohol-free (AF) …
and shelf-life of beer in 20-L PET kegs. India Pale Ale (IPA) and Blonde Ale alcohol-free (AF) …