High-pressure homogenization: Principles and applications beyond microbial inactivation
Abstract (Ultra) high-pressure homogenization ((U) HPH) is one of the emerging
technologies being studied and developed for various applications in the food industry.(U) …
technologies being studied and developed for various applications in the food industry.(U) …
Potentialities and limits of some non-thermal technologies to improve sustainability of food processing
L Picart-Palmade, C Cunault, D Chevalier-Lucia… - Frontiers in …, 2019 - frontiersin.org
In the whole food production chain, from the farm to the fork, food manufacturing steps have
a large environmental impact. Despite significant efforts made to optimize heat recovery or …
a large environmental impact. Despite significant efforts made to optimize heat recovery or …
Applications of high and ultra high pressure homogenization for food safety
F Patrignani, R Lanciotti - Frontiers in Microbiology, 2016 - frontiersin.org
Traditionally, the shelf-life and safety of foods have been achieved by thermal processing.
Low temperature long time and high temperature short time treatments are the most …
Low temperature long time and high temperature short time treatments are the most …
Processed foods: From their emergence to resilient technologies
Humans need food processing assuring food safety, quality, and functionality to sustain their
life. The ongoing debates regarding food processing require rational and scientific data …
life. The ongoing debates regarding food processing require rational and scientific data …
Continuous versus discontinuous ultra‐high‐pressure systems for food sterilization with focus on ultra‐high‐pressure homogenization and high‐pressure thermal …
High‐pressure thermal sterilization (HPTS) and ultra‐high‐pressure homogenization
(UHPH) are two emerging sterilization techniques that have not been implemented in the …
(UHPH) are two emerging sterilization techniques that have not been implemented in the …
Applications of novel processing technologies to enhance the safety and bioactivity of milk
Bioactive compounds in food can have high impacts on human health, such as antioxidant,
antithrombotic, antitumor, and anti‐inflammatory activities. However, many of them are …
antithrombotic, antitumor, and anti‐inflammatory activities. However, many of them are …
Endospore inactivation by emerging technologies: a review of target structures and inactivation mechanisms
Recent developments in preservation technologies allow for the delivery of food with
nutritional value and superior taste. Of special interest are low-acid, shelf-stable foods in …
nutritional value and superior taste. Of special interest are low-acid, shelf-stable foods in …
Dynamic high pressure treatments: Current advances on mechanistic-cum-transport phenomena approaches and plant protein functionalization
Dynamic high pressure treatment (DHPT) either by high pressure homogenization or
microfluidisation, is an emerging concept used in the food industry for new products …
microfluidisation, is an emerging concept used in the food industry for new products …
High pressure homogenization–an update on its usage and understanding
P Inguva, S Grasselli, PWS Heng - Chemical Engineering Research and …, 2024 - Elsevier
Despite being a technology of several decades, high pressure homogenization (HPH)
remains widely used in food and pharmaceutical industries, often as an essential unit …
remains widely used in food and pharmaceutical industries, often as an essential unit …
Engineering process characterization of high-pressure homogenization—from laboratory to industrial scale
A bstract Fluid foods are a rapidly growing segment serving the needs of consumers' healthy
life style. Though high-pressure pasteurized beverages have been recently commercialized …
life style. Though high-pressure pasteurized beverages have been recently commercialized …