The issue of consumer acceptance of food technologies, and their applications, needs to be
addressed early in technology development. However, whether extensive assessment of …

High pressure processing (HPP) is an alternative mild-technology used in the past decades
to sterilize and pasteurize food matrices such as meat and seafood. HPP obeys …

High pressure processing is a food processing method which has shown great potential in
the food industry. Similar to heat treatment, high pressure processing inactivates …

Extraction of bio‐active compounds has become very important as these compounds show
various characteristics which are beneficial to health, such as antioxidant, anti‐carcinogenic …

High hydrostatic pressure has become an industrial reality, and although there are still many
aspects under research, today it is possible to buy high-pressurized products in many …

Nonthermal technologies are becoming more popular in food processing; however, little
detailed research has been conducted on the study of the lethal effect of these technologies …

Cubes of Granny Smith and Pink Lady apples were vacuum packed in barrier bags with 0%
to 50%(v/v) pineapple juice (PJ) at 20° Bx and subjected to high pressure processing (HPP) …

The benefits that high‐pressure thermal sterilization offers as an emerging technology could
be used to produce a better overall food quality. Due to shorter dwell times and lower …

High pressure processing (HPP) is an industrially tested technology that offers a more
natural, environmentally friendly alternative for pasteurization or shelf life extension of a …

The impact of high pressure (HP) processing on corn starch, rice flour and waxy rice flour
was investigated as a function of pressure level (400 MPa; 600 MPa), pressure holding time …