The last two decades saw a steady increase of high hydrostatic pressure (HHP) used for
treatment of foods. Although the science of biomaterials exposed to high pressure started …

In recent years, there has been a growing interest in the design of novel nonthermal
processing systems that minimally modify sensory, nutritional, and functional properties of …

In this work, the potential of the electrospraying technique to obtain food-grade gelatin
capsules in the submicron range for sensitive bioactive protection was explored, studying …

Despite the constant development of novel thermal and nonthermal technologies,
knowledge on the mechanisms of microbial inactivation is still very limited. Technologies …

Micro-hydrogels are very promising systems for the protection and controlled delivery of
sensitive bioactives, but limited knowledge exists regarding the impact of this encapsulation …

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 …

High pressure processing (HPP) is a cold pasteurization technology by which products,
prepacked in their final package, are introduced to a vessel and subjected to a high level of …

Bacillus cereus is a pathogen that can grow in foods and beverages with low acidity. The
main objective of this work was to model the inactivation of psychrotrophic B. cereus spores …

As a double-edged sword, some bacterial microbes can improve the quality and shelf life of
meat products, but others mainly responsible for deterioration of the safety and quality of …

Formation of highly resistant spores is a concern for the safety of low‐acid foods as they are
a perfect vehicle for food spoilage and/or human infection. For spore inactivation, the …