High pressure processing (HPP) is a novel technology that involves subjecting foods to high
hydrostatic pressures of the order of 100–600 MPa. This technology has been proven …

The current trend in the food industry is towards “clean label” products with high sensory and
nutritional quality. However, the inclusion of nutrient-rich ingredients in recipes often leads to …

Experiments were conducted to investigate osmotic dehydration of ginger slices suspended
in three different osmotic agents at 0.1–600 MPa and 40° C for various pressure holding …

High-pressure treatment was explored as a technique for infusion of bioactive compounds
(anthocyanin) into solid foods matrix (apple). The rate of mass transfer of moisture, solid, and …

High pressure processing (HPP) is the most widespread nonthermal food pasteurization
technology. The stability during HPP treatments of chemical compounds with health …

High pressure impregnation (HPI) is a novel technique to infuse desired fluids into porous
biomaterials. In this study, the effect of 24 different pressure–time combination treatments …

BACKGROUND Whole‐cell catalysis has been widely used because the steps of extracting
pure enzyme are omitted and the cost would be greatly saved. However, the efficiency of the …

This research was aimed at exploring and evaluating high pressure processing (HPP) as a
technique for calcium infusion into baby carrots. HPP was employed in infusing calcium in …

High pressure assisted infusion of nutrients into food was in situ monitored with magnetic
resonance imaging (MRI). Modification of an off-the-shelf pressure reactor with an MRI …

Impregnation of fruits and vegetables is an effective approach to enrich their porous texture
with functional solutions. High-pressure impregnation (HPI) is a newly developing …