Background Rice is a staple food and an important source of proteins in many regions
worldwide. Its protein component is generally regarded as hypoallergenic, and a number of …

High-pressure processing (HPP) is a nonthermal process capable of inactivating and
eliminating pathogenic and food spoilage microorganisms. This novel technology has …

Colostrum is the initial milk secreted by mammals following parturition, the composition and
physicochemical properties of which are highly dynamic and variable. The composition and …

Many commercially important shellfish are filter feeders and, as a consequence, concentrate
microbes from the surrounding waters. Shellfish may be relayed or depurated to reduce the …

The quality and safety of food products are the two factors that most influence the choices
made by today's increasingly demanding consumers. Conventional food sterilization and …

Abstract Three-dimensional (3D) printing is a process whereby complex three-dimensional
objects are generated. In this study, 3D printing was investigated for food applications, using …

Effects of high pressure (HP) on average casein micelle size and denaturation of α-
lactalbumin (α-la) and β-lactoglobulin (β-lg) in raw skim bovine milk were studied over a …

Background Instability and low bioavailability of polyphenols greatly limit their potential
health benefits in preventing ageing, cancer, inflammation and neurodegenerative diseases …

This review focuses on the responses of microbial spores to food processes that incorporate
high hydrostatic pressures. While the majority of information deals with spores of Bacillus …

High pressure (HP) treatment has significant and, in many cases, unique effects on many
constituents of milk. The structure of casein micelles is disrupted and the whey proteins, α …