Over the last decade, there has been a promising increase in market trends toward plant
proteins. This trend is expected to persist in coming years due to more sustainability, lower …

Nowadays, with the diversification of nutritious and healthy foods, consumers are
increasingly seeking clean-labeled products. High hydrostatic pressure (HHP) as a cold …

Almond protein isolate (API) obtained from almond meal was processed using dynamic high-
pressure microfluidisation (0, 40, 80, 120, and 160 MPa pressure; single pass) …

Wheat bran (WB) and oat hull (OH) are two interesting undervalued cereal processing
sources rich in total dietary fibre (TDF) and other associated bioactive compounds, such as β …

Background Legumes are an important source of plant-based protein that are known to
provide many beneficial health effects, but their global consumption is low. Thus, processing …

Foodborne pathogens represent one of the most dangerous threats to public health along
the food chain all over the world. Over time, many methods were studied for pathogen …

Legumes, including beans, peas, chickpeas, and lentils, are cultivated worldwide and serve
as important components of a balanced and nutritious diet. Each legume variety contains …

Hummus provides an ideal environment for microbial growth. The objectives of this study
were to evaluate the effect of high-pressure processing (HPP) on i) microbial safety/quality …

With the global population expected to reach 10 billion in the next 30 years, the demand for
food is projected to increase by 70%, putting immense pressure on agricultural land and …

High hydrostatic pressure processing (HPP) can cause changes in food texture. These
changes can be beneficial when develo** food with strict texture specifications as it is the …