High-pressure homogenisation (HPH) represents an advanced, non-thermal processing technology that has rapidly gained prominence within the food industry. By subjecting liquid foods to extremely high ...
Researchers found that while HPP promotes the formation of anthocyanin–catechin complexes, it simultaneously reduces their thermal and light stability by decreasing the proportion of dominant ...
Featuring a state-of-the-art Hiperbaric 525 installation, the integrated one-stop hub will offer HPP tolling, co-manufacturing, packaging, labeling, ripening, warehousing, and nationwide distribution.
The Food Sensory, Characterization, and Novel Processing (FSCN) Center is a dynamic platform connecting the University of Delaware College of Agriculture and Natural Resources (CANR) with researchers ...
From the mountains of Taigong, in China’s Changshan region, to the tables of millions of households, Zhejiang Aijia Food has built a journey defined by innovation, sustainability, and deep respect for ...
WASHINGTON Could food producers literally squeeze the salmonella out of a jalape?o? Or zap the E. coli from lettuce without it going limp? Headline-grabbing food poisonings from raw foods are ...
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