Recent advances in food processing using high hydrostatic pressure technology
High hydrostatic pressure is an emerging non-thermal technology that can achieve the same
standards of food safety as those of heat pasteurization and meet consumer requirements …
standards of food safety as those of heat pasteurization and meet consumer requirements …
Non-thermal methods for ensuring the microbiological quality and safety of seafood
SI Ekonomou, IS Boziaris - Applied Sciences, 2021 - mdpi.com
A literature search and systematic review were conducted to present and discuss the most
recent research studies for the past twenty years on the application of non-thermal methods …
recent research studies for the past twenty years on the application of non-thermal methods …
[HTML][HTML] Effects of ultrasonic treatment on color, carotenoid content, enzyme activity, rheological properties, and microstructure of pumpkin juice during storage
G Suo, C Zhou, W Su, X Hu - Ultrasonics Sonochemistry, 2022 - Elsevier
Freshly squeezed pumpkin juice (Cucurbita moschata D.) was sonicated at various power
levels at a constant frequency of 25 kHz and a treatment time of 10 min. Samples were …
levels at a constant frequency of 25 kHz and a treatment time of 10 min. Samples were …
Quality and microbial safety of 'Fuji'apples coated with carnauba-shellac wax containing lemongrass oil
WS Jo, HY Song, NB Song, JH Lee, SC Min… - LWT-Food Science and …, 2014 - Elsevier
A carnauba-shellac wax (CSW)-based nanoemulsion containing lemongrass oil (LO) was
prepared using high pressure homogenization.'Fuji'apples were coated with the CSW/LO …
prepared using high pressure homogenization.'Fuji'apples were coated with the CSW/LO …
Characterisation of gels from different Aloe spp. as antifungal treatment: Potential crops for industrial applications
The leaf characteristics and gel chemical composition of eight Aloe species (Aloe
arborescens Mill., Aloe aristata Haw., Aloe claviflora Strydenburg, Aloe ferox Mill., Aloe …
arborescens Mill., Aloe aristata Haw., Aloe claviflora Strydenburg, Aloe ferox Mill., Aloe …
High-pressure processing: kinetic models for microbial and enzyme inactivation
V Serment-Moreno, G Barbosa-Canovas… - Food Engineering …, 2014 - Springer
High-pressure processing (HPP) has become the most widely accepted nonthermal food
preservation technology. The pressure range for commercial processes is typically around …
preservation technology. The pressure range for commercial processes is typically around …
The effect of high hydrostatic pressure on the microbiological quality and physical–chemical characteristics of Pumpkin (Cucurbita maxima Duch.) during refrigerated …
CL Zhou, W Liu, J Zhao, C Yuan, Y Song… - Innovative Food Science …, 2014 - Elsevier
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 …
for 0.5 min to 30 min. Two different nonlinear mathematical models were compared to fit the …
Comparing the effects of high hydrostatic pressure and thermal pasteurization combined with nisin on the quality of cucumber juice drinks
The aim of this study was to evaluate the effects of high hydrostatic pressure (HHP) at
400MPa/4min and 500MPa/2min and thermal pasteurization at 85° C/15s with 100IU/mL …
400MPa/4min and 500MPa/2min and thermal pasteurization at 85° C/15s with 100IU/mL …
Potential of high-pressure processing and high-temperature/short-time thermal processing on microbial, physicochemical and sensory assurance of clear cucumber …
F Liu, X Zhang, L Zhao, Y Wang, X Liao - Innovative Food Science & …, 2016 - Elsevier
Clear cucumber juice, clarified by ultra-filtration (UF), was treated by high-pressure
processing (HPP, 500 MPa/5 min) and high-temperature/short-time thermal processing …
processing (HPP, 500 MPa/5 min) and high-temperature/short-time thermal processing …
Preservation effect of high pressure processing on ascorbic acid of fruits and vegetables: A review
S Tewari, R Sehrawat, PK Nema… - Journal of Food …, 2017 - Wiley Online Library
Abstract High Pressure Processing (HPP) is a well‐established nonthermal technology for
ensuring microbial safety and nutritional quality of foods. Ascorbic acid (AA) is highly labile …
ensuring microbial safety and nutritional quality of foods. Ascorbic acid (AA) is highly labile …