Over a course of centuries, various food processing technologies have been explored and
implemented to provide safe, fresher-tasting and nutritive food products. Among these …

High pressure processing (HPP) has emerged as a commercially viable food manufacturing
tool that satisfies consumers' demand for mildly processed, convenient, fresh-tasting foods …

The present review concerns homogenisation processing, and more particularly high-
pressure homogenisation. Recent developments in high-pressure technology and the …

Traditionally, the shelf-life and safety of foods have been achieved by thermal processing.
Low temperature long time and high temperature short time treatments are the most …

Milk is a nutritious perishable product having a short shelf-life owing to the occurrence of
spoilage bacteria in it. This has led to an increasing demand for ensuring safety through milk …

Ultra-high pressure homogenisation (UHPH) is a recently developed technology and is still
under study to evaluate its effect on different aspects of its application to food products. The …

Ultra-high-pressure homogenisation (UHPH) is a novel technology with applications in the
processing of fluids. While the technology is based on conventional ball-and-seat …

The purpose of this study was to evaluate the effect of ultra high pressure homogenization
(UHPH) treatments on bioactive compounds and antioxidant activity of orange juice. Fresh …

A bstract Fluid foods are a rapidly growing segment serving the needs of consumers' healthy
life style. Though high-pressure pasteurized beverages have been recently commercialized …

Model O/W pre-emulsions at an initial temperature of 24° C and pH 6.3, and containing
(w/w) 4.3% whey proteins plus 15, 30 or 45% peanut oil were processed using a∼ 15L/h …