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

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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Bibliographic Details
Main Authors: 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: Article
Language:English
Published: Elsevier 2025-06-01
Series:Applied Food Research
Subjects:
Non-thermal processing
Liquids
Juices
Shelf life
Foodborne pathogens
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502224002865
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