Highlights•High-pressure processing has emerged as a commercially viable
technology.•High-pressure process development paves the way for creative product …

In this study, the effects of thermal processing (TP), high pressure processing (HHP), and
preservatives addition, ie sodium metabisulfite (SMS), on flavor changes in acidified chili …

Vegetables and fruits contain a variety of bioactive nutrients and non-nutrients that are
associated with health promotion. Consumers currently demand foods with high contents of …

Thanks to food technology, the production of cold tomato soups such as salmorejo, a
traditional Spanish dish, has become industrialised. Thermal treatments play an important …

The effect of high-pressure processing on the morphological, thermal and mechanical
properties of flexible packages was evaluated. The packages were composed of …

Abstract Effects of two thermal treatments (sterilization at 118° C and pasteurization at 90° C)
and acidification on the color, texture, chemical composition, and microstructure of high …

The objective of this study was to compare the quality of low-acid vegetables conventionally
thermal processed with those subjected to modified thermal processing following …

Increasing energy cost has driven the food canning industries to optimize their energy
consumption in order to produce safe and shelf‐stable foods efficiently. In the mushroom …

The objective of this study was to evaluate the quality advantage that can be gained by
combining acidified low-acid food thermal processing (ALTP)(pH< 4.6) and reciprocating …

In this study, glucono-delta-lactone (GDL), which is Generally Recognized as Safe (GRAS),
was added to native starches to modify their physicochemical properties. The effects of GDL …