High‐pressure processing (HPP) has been the most adopted nonthermal processing
technology in the food industry with a current ever‐growing implementation, and meat …

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

The food-processing industry has made large investments in processing facilities relying
mostly on conventional thermal processing technologies with well-established reliability and …

Every biotechnology process that relies on the use of bacteria to make a product or to
overproduce a molecule may, at some time, struggle with the presence of virulent phages …

Despite the constant development of novel thermal and nonthermal technologies,
knowledge on the mechanisms of microbial inactivation is still very limited. Technologies …

Pumpkins were processed at high hydrostatic pressure (HHP) ranging from 350 to 550 MPa
for 0.5 min to 30 min. Two different nonlinear mathematical models were compared to fit the …

Escherichia coli and Listeria innocua in kiwifruit and pineapple juices were exposed to high
hydrostatic pressure (HHP) at 300 MPa for 5 min. Both bacteria showed equal resistance to …

Food consumption can lead to the accumulation of certain chemical compounds able to
exert toxic activities against humans. Of mayor interests are those molecules generated …

The present research compared the effect of chlorine dioxide (CD) gas, aqueous CD and
aqueous sodium hypochlorite (SHC) treatments on the inactivation of a five strain mixture of …

This study was conducted to investigate the effects of cold oxygen plasma (COP) on the
reductions of P enicillium citrinum and C ladosporium cladosporioides on the surface of …