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 commonly …

This experimental work aimed to evaluate the potential of high pressure homogenization (HPH)
to inactivate Saccharomyces cerevisiae 635 inoculated both in apricot and carrot juices. …

Highlights • Natural antimicrobials represent a useful tool for decontamination of minimally
processed fruits. • Essential oils represent a useful tool for decontamination of minimally …

The aims of this work were to evaluate the effects of different concentrations of hexanal, (E)-2-hexenal,
hexyl acetate, and their mixtures on the fate of pathogenic species such as …

The effects of high pressure homogenization treatment at 100MPa (HPH), in comparison to
different heat treatments, 70C for 30s, 70C for 5min or 100C for 5min, on the activity of …

Edible films or coatings could be used as an alternative way of conservation, because of their
ability to reduce respiration and transpiration rate, maintain firmness and generally delay …

High-pressure homogenization (HPH) is one of the most promising alternatives to traditional
thermal treatment of food preservation and diversification. Its effectiveness on the …

Minimally processed fruits are an important area of potential growth in rapidly expanding
fresh cut produce. However, the degree of safety obtained with the currently applied …

Outbreaks of food-borne disease associated with the consumption of fresh and minimally
processed fruits and vegetables have increased dramatically over the last few years. …

The aim of this study was the evaluation of the effects of pure citral and citron essential oil
on microbial spoilage and growth and survival of pathogenic microorganisms during storage. …