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Unleashing the antimicrobial potential of high-pressure processing on beverages, sauces, purées, and milk: A predictive modelling approach

High-pressure processing (HPP) is of great interest due to the nutritive and environmental concerns arising from thermal treatments. The aims of this review were to i) evaluate the efficiency of HPP on the viability of pathogenic and spoilage-causing microorganisms ii) assess the improvement in shel...

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Principais autores: Tareq Osaili, Zoha Waseem, Fayeza Hasan, Anas A. Al-Nabulsi, Amin N. Olaimat, Marwan Al-Momani, Terezia Hornikova, Mutamed Ayyash, Reyad Obaid, Richard Holley
Format: Artigo
Sprog:Inglês
Udgivet: Elsevier 2025-06-01
Serier:Applied Food Research
Fag:
Non-thermal processing
Liquids
Juices
Shelf life
Foodborne pathogens
Online adgang:http://www.sciencedirect.com/science/article/pii/S2772502224002865
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