Consumers increasingly demand convenience foods of the highest quality in terms of
natural flavor and taste, and which are free from additives and preservatives. This demand …

High-pressure processing has potential for food preservation purposes because it can
inactivate microorganisms and enzymes. In order to implement this new technology in the …

It has been nearly a decade since the third edition of Engineering Properties of Foods was
published, and food structure/microstructure remains a subject of research interest. In fact …

The importance of food packaging hardly needs emphasizing since only a handful of foods
are sold in an unpackaged state. With an increasing focus on sustainability and cost …

The quality and shelf-life of high pressure processed (HPP) Valencia and Navel orange
juices were compared to fresh and thermally pasteurized juices. The juices were pressure …

The activity of endogenous deteriorative enzymes together with microbial growth (with
associated enzymatic activity) and/or other non-enzymatic (usually oxidative) reactions …

In the last 2 decades high‐pressure processing (HPP) has established itself as one of the
most suitable nonthermal technologies applied to fruit products for the extension of shelf‐life …

The impact of thermal, high pressure (HP) and pulsed electric field (PEF) processing for mild
pasteurization of orange juice was compared on a fair basis, using processing conditions …

Ultrasonic inactivation tests with tomato pectinmethylesterase (PME) were conducted at
cavitation intensities in the range of 0.004–0.020 mgLmin− 1 (hydrogen peroxide yield rate) …

The effect of high‐pressure (HP) treatment (100–400 MPa for 15 or 30 min at 20° C) on the
rheological characteristics and colour of fresh and canned mango pulps was evaluated …